Creamy Pesto Penne Delight

1. Boil Water

Start by bringing a large pot of water to a rolling boil. Use around 6 quarts of water and add 3 tablespoons of kosher salt. The generous amount of salt ensures the pasta is well-seasoned as it cooks.

2. Cook Pasta

Once the water is boiling, add 1 pound of pennette or penne pasta. Cook the pasta for 8-12 minutes, stirring occasionally, until it's just al dente, which means it should be firm to the bite. Al dente pasta holds the sauce better, giving you a delightful texture with each bite.

3. Reserve Pasta Water

Before draining the pasta, reserve ½ cup of the pasta water. This starchy water will help emulsify the pesto sauce, creating a creamier consistency. After reserving the water, drain the pasta using a colander.

4. Combine Pasta and Pesto

Transfer the drained pasta to a serving bowl. Add 2/3 cup of your preferred pesto – whether it's Basil, Walnut, or Broccoli Rabe – and pour in about ¼ cup of the reserved pasta water. Toss and stir the pasta vigorously until each piece is well coated with the pesto. The pasta water not only helps to distribute the sauce evenly but also gives the dish a beautiful, glossy finish.

5. Serve and Garnish

Serve the pasta immediately, topped with freshly grated Parmigiano-Reggiano. If you're using Walnut Pesto, you can also sprinkle some chopped walnuts on top for an extra crunch and flavor dimension.