Penne al Pesto Genovese

European · Italy

Penne al Pesto Genovese

Tender penne pasta tossed in a creamy basil pesto sauce with sweet bursting cherry tomatoes and Parmesan.

16 min Easy Serves 4$4.10 estimated
Vegetarian

Contains: Dairy, Gluten

Ingredients

  • Penne Pasta

    350 g

    $0.84

  • Basil Pesto (Genovese)

    120 g

    $1.51

  • Cherry Tomatoes

    150 g

    $0.96

  • Parmesan Cheese (Parmigiano-Reggiano)

    30 g

    $0.72

  • Olive oil

    1 tbsp

    $0.07

  • Salt

    0.5 tsp

    $0.00

Prices are estimates from our ingredient database and vary by market.

Preparation

  1. 1

    Bring a large pot of salted water to a rolling boil and cook penne for 9 to 10 minutes until al dente.

  2. 2

    While pasta boils, heat olive oil in a skillet over medium-high heat and sear the halved cherry tomatoes for 2 minutes until blistered.

  3. 3

    Reserve 1/4 cup of starchy pasta water, then drain the penne.

  4. 4

    Add the penne and green pesto to the warm skillet with the blistered tomatoes, off the heat.

  5. 5

    Toss well, pouring in just enough pasta water to create a glossy, clinging sauce.

  6. 6

    Garnish with freshly grated Parmesan cheese and serve immediately.

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