by Chef Gustavo Gonzalez
Another light and satisfying dish just in time for summer, and those sultry meatless evenings, is my Pesto Penne.
Gather ingredients at your local market’s bulk section, toss everything into your Ninja or blender, add boiled pasta of your choice and you are ready to roll.
1 cup compacted Fresh Basil Leaves
2 cloves Garlic
1/8 cup Pignoli (Pine Nuts)
1/3 cup Extra Virgin Olive Oil
1/4 cup Pecorino/Romano Cheese
Combine the basil, garlic, and pine nuts in a blender or Ninja
and pulse until coarsely chopped.
Add 1/2 cup of the olive oil and process until smooth. Some
might also add salt and pepper to taste, but I think the cheese
adds enough salt and the pepper is not necessary.
Boil Penne, or pasta of your liking, and toss together with the
Pesto. You will be delighted at the flavors.
Plate your pesto pasta and be sure to top with a little extra
Pecorino-Romano cheese.
Pecorino-Romano cheese.
Tomorrow, http://www.foodieforone.com will post the most amazing
Focaccia Bread recipe for you to enjoy with this Pesto Penne
or yesterday’s Grilled Mango Salad! Be sure not to miss it!
foodieforone 