22 minutes
A simple yet delightful dish that brings together the vibrant flavors of your favorite pesto with perfectly cooked pennette.
tablespoons
Pennette
0 lb
Basil Pesto
cups
Walnut Pesto
cups
Broccoli Rabe Pesto
cups
Parmigiano-Reggiano, grated
0 oz
Chopped Walnuts, chopped
0 oz
1. Boil Water
Start by bringing a large pot with 6 quarts of water to a rolling boil. Add 3 tablespoons of kosher salt to the water.
2. Cook Pasta
Once the water is boiling, add 1 pound of pennette. Cook the pasta until it is just al dente, which usually takes around 10-12 minutes. Taste occasionally to get the perfect texture.
3. Drain Pasta
When the pasta reaches al dente, drain it using a colander, making sure to reserve about ½ cup of the pasta water.
4. Mix with Pesto
Transfer the drained pasta to a large serving bowl. Immediately add 2/3 cup of your chosen pesto—be it Basil, Walnut, or Broccoli Rabe. Pour in about ¼ cup of the reserved pasta water to start and mix everything together thoroughly.
5. Serve
Sprinkle freshly grated Parmigiano-Reggiano over the top for a rich, savory finish. If you’ve opted for the Walnut Pesto, add some chopped walnuts for an extra crunch and a burst of nutty flavor.
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