Penne with basil pesto and lemon
A good bowl of pesto pasta needs very little: fragrant basil, a handful of pine nuts and enough pasta water to turn the sauce silky. A little lemon keeps this version fresh without overpowering the basil. Toss everything together off the heat so the sauce stays bright.
Serves 4 · Prep 15 minutes · Cook 10–12 minutes · About 25 minutes total
Ingredients
- 400 g dried penne
- 50 g fresh basil leaves, washed and thoroughly dried, plus a few leaves to serve
- 35 g pine nuts
- 45 g Parmesan, finely grated, plus extra to serve
- 1 small garlic clove, peeled
- 80 ml extra virgin olive oil
- 1 tsp lemon juice, then more to taste
- Salt and freshly ground black pepper
Make the pesto
Put the pine nuts in a dry frying pan over a medium-low heat. Toast for 2–3 minutes, shaking the pan often, until lightly golden. Tip onto a plate and leave to cool.
Finely chop the garlic, basil and cooled pine nuts, or crush them in a pestle and mortar. Stir in the Parmesan and olive oil, then add the lemon juice. Taste before adding salt: the cheese already brings plenty. The pesto should have a little texture rather than look completely smooth.
A food chopper can help with this step if its instructions allow nuts and herbs. Use short pulses, stop and unplug before scraping down, and stay within the model’s minimum and maximum quantities. You do not need a special programme.
Cook and toss
Bring a large pan of water to the boil, salt it and cook the penne according to the packet instructions until just tender with a little bite. Before draining, scoop out a mugful of the starchy cooking water.
Return the drained pasta to the warm pan with the heat switched off. Add the pesto and 3 tablespoons of pasta water. Toss thoroughly, adding another spoonful of water at a time until the sauce coats the pasta. Avoid putting the pan back over a strong heat.
Divide between four bowls. Finish with basil leaves, a little extra Parmesan and black pepper. Serve straight away.
A few useful adjustments
For a milder garlic flavour, start with half a clove. If the pesto tastes too sharp, add a little more cheese or oil before reaching for extra salt. If it seems heavy, a spoonful of pasta water usually helps more than more oil.
To make a vegetarian version, use a vegetarian hard cheese instead of Parmesan. Check the labels of all ingredients for your dietary needs. This recipe contains wheat, milk and pine nuts; substitutions change the flavour and texture.
Choosing a prep tool
A small batch of pesto does not need the biggest bowl on the shelf. Compare bowl size and suitable ingredients in our food chopper guide, or browse SPZK food choppers. Use the instructions supplied with your exact model for assembly and cleaning.
Find more ideas in Recipes & Inspiration.