Скачать или смотреть Basil Pesto Penne Pasta - What's For Din'? - Courtney Budzyn - Recipe 94

Basil Pesto Penne Pasta | Basil Pesto Pasta Recipe

I WANT SUMMER! And because I can’t have it for another 3 months, I decided to bring the flavors of summer to my taste buds. This Basil Pesto Pasta is so fresh and flavorful! The fresh basil always takes me to sunny days and blue skies. As cheesy as that sounds it’s true! This takes less than 30 minutes…unless you’re like 95 years old…and is absolutely delicious! In this video I show you how to make homemade basil pesto using the traditional pine nuts. I understand not everyone has access to those, so I do have an OLD OLD video making basil pesto using walnuts here…https://goo.gl/3FntZr. Consider yourselves warned though... that video is a cringe fest lol.

I hope you enjoy!

-------------------------------------------------

Subscribe for FREE: https://goo.gl/hSmR9f

-------------------------------------------------

STAY CONNECTED WITH ME:
• INSTAGRAM:   / mrsbudzyn  
• FACEBOOOK: https://goo.gl/VYPIVs
• SNAPCHAT: CBUDZYN5
• GOOGLE+: https://goo.gl/h1bWyR

-------------------------------------------------


|Ingredients |

Pesto:

¼ Cup Extra Virgin Olive Oil (Plus more for pasta)
2 Cups Packed Basil
½ Cup Parmesan Cheese, Grated (Plus more for serving)
3 Tablespoons Lemon Juice
4 Cloves Garlic, Minced
¼ Cup Toasted Pine Nuts

12 Ounces Penne Pasta, Cooked according to Package Directions
2 Cups Cherry Tomatoes, Halved
Olive Oil for Roasting
Salt and Pepper to Taste

| Instructions |

Preheat oven to 425 degrees F. On a baking sheet lined with parchment paper, add sliced tomatoes cut side up and drizzle with olive oil. Season with salt and pepper and roast in the oven for about 20-25 minutes or until a golden color develops.

Prepare pasta according to package directions.

In a food processor or blender, combine fresh basil, lemon juice, garlic, toasted pine nuts, parmesan cheese and about half of the olive oil. Process until smooth while slowly adding the remaining olive oil. You want a creamy yet pourable consistency. If you added all the oil and it still isn’t pourable, feel free to add a couple teaspoons of water.

Drain your cooked pasta, and drizzle with a small amount of olive oil to prevent sticking. About a tablespoon. Add roasted tomatoes, extra parmesan cheese if you would like, and season with salt and pepper. Stir to combine. (Easy on the salt since parmesan is really salty)

Finally add your fresh pesto and stir.

Enjoy!