Ann Creber's - Pasta with Penne
Recipes
by Ann Creber
With longer days now, better weather and a little more freedom, I am sure many families are catching up with missed friends and family and visits to favourite venues. This will mean less time in the kitchen, so this is a simple recipe which I love myself. If I could have just one herb I think it would have to be basil .. but would want it to be available all year 'round!
INGREDIENTS
Serves 4
- 375gr pasta of choice (penne, spaghetti etc)
- 1/3 - 1/2 cup pesto
- Shaved Parmesan
PESTO
- 100 gr pine nuts
- 175 ml extra virgin olive oil
- 2 cloves garlic
- 1 cup firmly packed basil leaves
- 100 g freshly grated Parmesan cheese
- Freshly ground black pepper
METHOD
- Dry roast the pine nuts in a pan, stirring often until lightly golden. Transfer pine nuts to blender or food processor with about quarter of the oil and blend to a coarse paste.
- Gradually add sufficient of the remaining oil to create a smooth textured paste.
- Cook the pasta al dente in boiling salted water. Drain well and transfer to a heated serving bowl or platter. Stir through desired quantity of pesto and serve immediately with shaved Parmesan cheese.
- Serve with crusty bread and a Yarra Valley light red wine or dry white wine.
NOTE Pesto may be made up in advance and stored in refrigerate.
Ann Creber
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