Penne Pesto Pasta Recipe – Quick Italian Comfort Food

Last Updated on 4 months by Neha Deshmukh

Penne Pesto Pasta Recipe – Quick Italian Comfort Food

Hey everyone! If you’re anything like me, sometimes you just need a comforting, flavorful meal that comes together in minutes. This Penne Pesto Pasta is exactly that – a hug in a bowl! I first made this when I was a student and needed something quick and satisfying after a long day of classes. It’s been a go-to ever since. It’s seriously one of the easiest, most delicious pasta dishes you’ll ever make. Let’s get cooking!

Why You’ll Love This Recipe

This Penne Pesto Pasta is a winner for so many reasons. It’s unbelievably quick – ready in under 20 minutes! The flavors are bright and fresh, thanks to the pesto. Plus, it’s super versatile. You can easily adapt it to your liking with different veggies, proteins, or even a little spice. It’s perfect for a weeknight dinner, a quick lunch, or even a potluck.

Ingredients

Here’s what you’ll need to whip up this delicious pasta:

• 2 cups Penne Pasta (about 200g)
• 2-3 tsp Olive Oil
• 2-3 tbsp Pesto
• Parmesan Cheese, as needed (for grating)
• Salt, as needed

Ingredient Notes

Let’s talk about those ingredients for a sec!

• Pesto: You can absolutely use store-bought pesto to save time, and there are some really good ones out there. But if you’re feeling ambitious, homemade pesto is where it’s at! Traditional Genovese pesto is made with basil, pine nuts, garlic, Parmesan cheese, Pecorino Sardo cheese, and olive oil. There are also regional variations – some use walnuts instead of pine nuts, for example. I personally love a good Sicilian pesto with almonds!
• Olive Oil: Don’t skimp on the olive oil! A good quality extra virgin olive oil really makes a difference in the flavor.
• Pasta: Penne is classic for pesto, because the ridges hold the sauce so well. But feel free to experiment!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, bring a large pot of salted water to a boil. Add the penne pasta and cook for 8-10 minutes, or until it’s al dente – meaning it’s firm to the bite. Don’t overcook it! Before you drain the pasta, remember to reserve about 2-3 tablespoons of that pasta water. This is liquid gold, trust me.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Add the pesto and warm it gently for a minute or two. You don’t want to cook the pesto, just warm it through.
3. Now, add the cooked pasta to the pan with the pesto. Add a splash of that reserved pasta water – start with a tablespoon and add more if needed – to help create a creamy sauce that coats the pasta beautifully. Toss everything together until the pasta is evenly coated.
4. Finally, serve immediately, topped with a generous grating of Parmesan cheese. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Salt your pasta water generously! It’s the only chance you have to season the pasta itself.
• Don’t discard the pasta water! The starch in the water helps the pesto cling to the pasta and creates a lovely, emulsified sauce.
• Taste as you go. Adjust the amount of pesto and Parmesan cheese to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Pesto Adaptation: Swap the Parmesan cheese for nutritional yeast and use a vegan pesto. My friend, Sarah, swears by a cashew-based pesto!
• Gluten-Free Pasta Options: Use your favorite gluten-free penne pasta. There are some great options available now that hold their shape well.
• Spice Level: Add a pinch of red pepper flakes to the pesto for a little kick. My family loves a bit of heat!
• Quick Weeknight Version: Use pre-made pesto and skip reserving the pasta water if you’re really short on time. It won’t be quite as creamy, but it’ll still be delicious.

Serving Suggestions

This Penne Pesto Pasta is fantastic on its own, but it also pairs well with:

• A simple side salad with a light vinaigrette.
• Grilled chicken or shrimp for added protein.
• Garlic bread for soaking up all that delicious pesto sauce.

Storage Instructions

Leftovers? Sure! Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. It might dry out a bit, so you may need to add a splash of water or olive oil when reheating.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of pasta? Absolutely! Rotini, fusilli, or farfalle would all work well.
• How do I make my own pesto? There are tons of recipes online! Just search for “homemade pesto recipe.”
• What is the best way to reserve pasta water? Before you drain the pasta, use a measuring cup to scoop out about 2-3 tablespoons of the water.
• Can this be made ahead of time? It’s best served immediately, but you can cook the pasta ahead of time and toss it with the pesto just before serving.
• How can I adjust the pesto to cheese ratio? Start with the amount of pesto called for in the recipe and add more Parmesan cheese to taste. Everyone has their own preference!

Enjoy this recipe, and let me know what you think in the comments below! Happy cooking!