Penne with pesto and parmesan

Name: Penne with pesto and parmesan - Voichita B.
Ingredients: half a jar of pesto; 250g penne; parmesan; salt; pepper

Pasta/Pizza - Penne with pesto and parmesan by Voichita B. - Recipia

Penne with pesto and parmesan is perfect for a quick meal when you want to cook something simple with few ingredients. The pasta is boiled al dente, then mixed in a saucepan with pesto and parmesan. It's not a complicated recipe, and the taste can be adjusted at the end with salt and pepper. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: pasta is boiled until al dente Servings: not specified Difficulty: easy Recipe type: quick pasta with pesto and parmesan Ingredients 250 g penne Half a jar of pesto Parmesan, to taste Salt Pepper, to taste The amount of pesto depends on the size of the jar used, as the recipe only notes half a jar. Similarly, the parmesan is added according to preference. If you like a more intense sauce, you can add more parmesan at the end without changing the base of the recipe. Preparation method 1. Bring water to a boil in a pot and add a little salt. 2. When the water starts to boil, add the penne. 3. Boil the pasta al dente, following the time indicated on the package or checking the texture towards the end of cooking. The pasta should be cooked but still slightly firm. 4. Drain the pasta once it has reached the desired consistency. 5. Place the drained penne in a saucepan. 6. Add half a jar of pesto over the pasta and mix to distribute the sauce as evenly as possible. 7. Adjust the taste with salt and pepper. 8. Add the parmesan and mix again. The pasta is served once all the ingredients are well combined. It's easier to check the pasta before draining than to try to correct the texture afterward. The pesto is added after boiling, directly over the drained penne, as outlined in the basic recipe. Why I make the recipe often I make penne with pesto and parmesan when I need a quick meal and don't want to prepare a complicated sauce. It requires few ingredients, and most of the time is spent boiling the pasta. The pesto already brings flavor and consistency, and the parmesan complements the dish without needing additional ingredients. It's also a recipe that's easy to adapt to taste. You can use more or less pesto, and you can adjust the amount of parmesan at the end. However, the basic quantities remain the same: penne, pesto, salt, pepper, and parmesan. Tips Add salt to the boiling water before adding the pasta. The water should be boiling when you add the penne to ensure consistent cooking. Do not overcook the pasta beyond al dente. The penne hold their shape better when slightly firm and mix more easily with the pesto. Drain the pasta well before placing it in the saucepan. Excess water can thin out the pesto and make the dish less consistent. Taste before adding more salt. The pesto and parmesan may already contain enough salt, and the necessary amount varies depending on the products used. If you want a stronger cheese flavor, add the parmesan gradually and mix after each addition. This way, you can stop at exactly the level you like. Substitutions Penne can be replaced with other pasta if that's what you have on hand. The basic recipe is written for penne, but the pesto sauce can also be mixed with other pasta shapes. Parmesan can be substituted with another hard cheese if you don't have parmesan. The final taste won't be identical, but the preparation principle remains the same. For a version without animal products, parmesan can be omitted, but in this case, the recipe is no longer the same as the original. The pesto should also be checked separately, as some varieties contain cheese. Variations The simplest variation is to adjust the ratio between pasta and pesto. For a more intense dish, use a generous amount of pesto. If you prefer a milder taste, start with less and add more after mixing the pasta. The parmesan can be added entirely to the saucepan or served in the plate. Added at the end, the cheese flavor remains more evident, and you can better control the amount for each serving. You can keep the recipe very simple as it is, without adding other ingredients. Sometimes this variant is more practical, especially when you already have pesto in the fridge and want to quickly use some pasta. Serving ideas Penne with pesto and parmesan should be served immediately after mixing while hot. Additional parmesan can be sprinkled over each serving, according to preference. The dish can be placed directly in plates after the pasta has been mixed in the saucepan. There's no need for a separate sauce preparation since the pesto combines with the pasta after boiling. Frequently asked questions Can I use any type of pesto? The recipe indicates pesto without specifying a particular variety. You can use whatever type you have available, keeping in mind that the final taste depends on it. Some varieties are saltier or more intense, so it's good to check the taste before adding more salt. How much parmesan should I add? The amount is not specified in the original recipe. Parmesan is added to taste. You can start with a small amount, mix, and then add more if you want the cheese flavor to be more pronounced. Why are the pasta boiled al dente? Al dente pasta remains slightly firm and does not break apart when mixed with pesto. If overcooked, they can become soft and lose their shape more easily. Can I prepare the pasta in advance? They are best consumed immediately after being mixed with pesto and parmesan. If leftovers remain, they can be stored in the fridge in a closed container, but the texture of the pasta may change, and the pesto may become denser. Is it necessary to heat the pesto separately? No. In the basic recipe, the pesto is added over the boiled and drained pasta directly in the saucepan. There is no separate step for heating the sauce. Nutritional values The values are estimated since the recipe does not specify the exact amount of pesto, the amount of parmesan, and the number of servings. For a serving resulting from dividing the dish in two, the following estimates can be made: Calories: 500–700 kcal Protein: 18–25 g Carbohydrates: 65–80 g Fats: 18–30 g The range is quite broad due to differences between pesto varieties and the amount of parmesan used. The penne mainly contribute carbohydrates, while the pesto and parmesan provide most of the fats and proteins. For exact values, labels of the products and weighing the ingredients used would be needed. Storage and reheating If there are leftover pasta, let them cool and store them in the fridge in a closed container. Since the recipe does not include a separate amount of sauce, the pasta is already mixed with pesto and parmesan. When reheating, heat only the amount you plan to consume and mix gently. The texture will not be identical to that of freshly boiled pasta, as the penne continue to absorb the sauce after cooling. For this reason, the dish is best served immediately after being mixed.

Penne with pesto and parmesan

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