About the Recipe
Ingredients
Produce 1 bunch Basil
fresh leaves 1 cup Cherry tomatoes
2 cloves Garlic
1 tbsp Lemon zest
Pasta & Grains:
8 oz penne pasta
Baking & Spices: 1/2 tsp Pepper (freshly-ground)
Oils & Vinegars: 1/4 cup Olive oil Nuts & Seeds: 1/4 cup Pine nuts
Dairy: 1 vegan Parmesan cheese 1/4 cup cheese, grated or Other your favorite 1 cup vegan Mini boconccini or favorite tofu or vegan mozzarella balls 1 large bunch fresh basil 2 cloves garlic, smashed and peeled ¼ cup pine nuts ½ cup extra-virgin olive oil ½ cup freshly grated Parmesan ½ teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 1 pound penne rigate or other ridged small tube pasta
Preparation
Pluck basil leaves from stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with salt and pepper. Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about ¼ cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper to taste. Serve warm.