20 minutes
A simple yet flavorful pasta dish featuring pennette pasta mixed with a choice of basil, walnut, or broccoli rabe pesto, and topped with freshly grated Parmigiano-Reggiano.
to taste
Pennette Pasta
0 lb
Basil Pesto
cups
Parmigiano-Reggiano, freshly grated
to taste
optional
1. Boil the Pasta
Bring a large pot of water to a rolling boil. Generously salt the water and add the pennette pasta, stirring occasionally. Cook until just al dente. Drain, reserving about half a cup of pasta water.
2. Reserve the Pasta Water
After draining the pasta, reserve about half a cup of the pasta water for later use in the sauce.
3. Mix the Pesto
Transfer the drained pennette to a large serving bowl. Add the pesto and a quarter cup of the reserved pasta water. Toss well to coat the pasta evenly with the pesto.
4. Serve with Garnishes
Grate fresh Parmigiano-Reggiano over the pasta, and if using Walnut Pesto, sprinkle some chopped walnuts on top. Serve immediately.
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