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Pesto Pasta Recipe

Presenting the most tempting Pesto Pasta for you. It tastes like heaven and gives your taste buds the feel of Desi food. Feel free to give your valuable suggestions related to this recipe.

Person

Time

0:20 - 0:10

Comments

Views

5764

Rating

Submited by

Neelam Alam from Sukkar

Ingredients

4 cup(s) basil, fresh, loosely packed
1/4 cup(s) cheese, Parmesan, grated for pesto blend, plus 1/2 cup grated for finish
3 clove(s) garlic, quartered
1/2 cup(s) broth, vegetable, reduced-sodium, or chicken broth
1 teaspoon salt, Kosher
1/4 teaspoon pepper, black ground
1 package(s) pasta, penne, 100% whole-wheat
1 tablespoon oil, olive
1 large zucchini, cut into 1-inch wedges (about 2 cups)
1 pint(s) tomato(es), cherry, halved

Method

Combine basil leaves, ¼ cup Parmesan cheese, garlic, chicken/vegetable broth, salt, and pepper in a food processor or blender and process to a loose paste.
Set pesto sauce aside.
Bring a large pot of unsalted water to a boil and cook penne according to package directions. Drain and return to pot (cover to keep warm).
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add the zucchini to the skillet and sauté until just softened, about 4 minutes.
Add tomatoes and continue to cook vegetables for another 2 to 3 minutes. Remove from heat.
Add sautéed vegetables and pesto sauce to pasta and gently toss until all ingredients are evenly coated with sauce. Top each serving with 2 tablespoons
Parmesan cheese, or simply toss remaining ½ cup Parmesan directly into pasta pesto and mix thoroughly before serving.

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