Penne with fresh herbs and cheese pesto. The dish takes just seven minutes to prepare and 11 minutes to cook. Suggested wine is white.
Looking for some great seasonal pasta recipes? Subscribe to the Barilla Web site (www.barillaus.com) and you’ll regularly receive terrific recipes for hot and cold pasta dishes.
The site is especially helpful for beginner cooks. Not only are there loads of recipes for all cooking levels, but each featured recipe includes a photo of the type of pasta. In no time at all, you’ll know the difference between ravioli, rotini, rigatoni and more.
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Recipes come with a difficulty rating, as well as cooking and preparation times, and a wine pairing suggestion. For its “easy” rating, we are sharing penne with fresh herbs and cheese pesto. The dish takes just seven minutes to prepare and 11 minutes to cook. Suggested wine is white.
PENNE WITH FRESH HERBS AND CHEESE PESTO
1 box penne
2 cloves garlic
10 leaves fresh basil
1 teaspoon marjoram
1 tablespoon Italian parsley (flat leaf)
1/2 cup extra virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/2 cup Pecorino cheese, grated
1/4 cup Parmigiano cheese, grated
Bring a large pot of water to a boil. Cook penne according to package directions.
Meanwhile, combine garlic, basil, marjoram, parsley and grated cheese in the bowl of a blender. Drizzle in the oil, with the blender running and process for about 2 minutes. Season the mixture to taste with the salt and pepper.
Drain and toss the penne with the pesto sauce and serve immediately. Serves 4-6. (Barilla)