Creamy Pesto Penne With Vegetable Ribbons Food

PENNE WITH PESTO

Steps:

• Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
• Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
• Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
• Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts

EASY CREAMY PESTO

Steps:

• Melt butter in a saucepan over medium heat. Stir in heavy cream. Add flour and mix well to remove clumps. Season with salt and pepper.
• Stir sour cream and pesto into the saucepan. Reduce heat to medium-low; simmer, stirring, until flavors combine, 2 to 3 minutes more.

PESTO PENNE PASTA

Steps:

• Bring a large pot of water to a boil over medium-high heat. Add penne pasta and a little bit salt, and cook till al dente (fully cooked but still firm) about 8-10 minutes, or according to package directions. Do not overcook the pasta. Turn off the heat and reserve at least 1/4 cup of pasta water, then drain the pasta in a colander and let it cool for 1 minute.
• Transfer pasta into a large mixing bowl and add pesto and reserved pasta water (1/4 cup or more, if desired). Season with salt and pepper and toss well to coat. Stir in cherry tomatoes and parmesan cheese.
• Serve immediately. Sprinkle extra parmesan on top, if desired.