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Summer penne pesto with shaved cheese on top on a white bowl with a fork on a white marble table with a side of pesto in a dish.

Summer Penne Pesto

basil, toasted pine nuts, parmesan

STARS

Don’t go into summer without pesto. It's a simple, light and familiar flavor to welcome in warmer weather. Make a traditional balance of fresh basil, pine nuts and parmesan cheese and toss it with al dente penne. Toasted pine nuts and extra shaved parmesan to top it off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Ingredients

Pesto

  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated Parmesan cheese, plus more for serving
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 lemon, juiced

Pasta

  • 8 ounces penne
  • ¼ cup pine nuts, toasted
Directions
1
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
2
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, and salt and pepper until smooth. Adjust seasoning. 
3
Toss the pasta with pesto and garnish with pine nuts and parmesan to serve.

Summer Penne Pesto

basil, toasted pine nuts, parmesan

STARS

Don’t go into summer without pesto. It's a simple, light and familiar flavor to welcome in warmer weather. Make a traditional balance of fresh basil, pine nuts and parmesan cheese and toss it with al dente penne. Toasted pine nuts and extra shaved parmesan to top it off.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  20 minutes
Active Time:  20 minutes
Servings:  4

Ingredients

Pesto

  • 2 cups basil
  • 1 cup baby arugula
  • 1 garlic clove
  • ½ cup grated Parmesan cheese, plus more for serving
  • ¼ cup olive oil
  • ¼ cup pine nuts
  • 1 lemon, juiced

Pasta

  • 8 ounces penne
  • ¼ cup pine nuts, toasted

Directions

1
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
2
In a food processor, blend the basil, arugula, garlic, parmesan, olive oil, pine nuts, lemon juice, and salt and pepper until smooth. Adjust seasoning. 
3
Toss the pasta with pesto and garnish with pine nuts and parmesan to serve.