Penne with Pesto - fresh basil

Method

• Meanwhile, pluck the basil leaves from the 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.
• Smash and peel the garlic.
• 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 the salt and some 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 1/4 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.
• Serve warm.
• Upgrades
• a.
• Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts.
• This is great with tortellini or ravioli.
• b.
• Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped.
• c. Add cooked 1 to 2 cups chicken or shrimp.
• Twists on Pesto:
• In place of basil, try the following combination:
• 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves.
• Substitute walnuts for the pine nuts
• Cook's Note: Pesto freezes beautifully.
• If you know your batch is headed to the deep chill, don't add the cheese.
• Adding the cheese right before serving brightens the flavor and avoids a gummy texture.