I can’t believe that April is almost over! And this weekend, to celebrate the beautiful weather, I’m serving my favorite Pesto Pasta alongside some grilled chicken.

Like many of the recipes in this series, this one is super easy to make. If you want to serve it warm, it can prepared right before serving dinner. But if you like cold pasta salads, it can be made a few days ahead to make dinner time that much easier. Sometimes I use pesto from a jar, and sometimes I use this homemade pesto recipe. But in this recipe, I really can’t tell the difference. I hope you all have a wonderful weekend!



Pesto Pasta

Course Main Course
Keyword Pasta
Prep Time 10 minutes
Cook Time 5 days 10 minutes
Servings 4

Ingredients

  • 1 cup homemade pesto see link in above post
  • 12 oz penne pasta
  • 2 teaspoon Kosher salt
  • 3/4 cup pasta cooking water
  • Parmesan cheese for serving

Instructions

  1. Bring a large pot of water and the salt to a roiling boil. Add the pasta and cook for 10-12 minutes.

  2. Before draining the pasta, reserve 1 cup of the pasta water. Drain the pasta in a colander and let it sit for 1 minutes. Dump the penne into a large bowl and stir in the pesto and 1/4 cup of pasta water. Add salt and pepper to taste and check the sauce. If it's too sticky, add a bit more water. Serve hot with parmesan cheese.


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