- 2 cups fresh basil
- 3 table spoons of pine nuts, toasted
- Salt and pepper, to taste
- 1 table spoon of lemon juice
- ½ cup olive oil
- ¼ cup Parmezan cheese
Then we cook the penne.
Next on, we reheat the pesto in a pan and add the cooked penne. Do not overcook it or the cheese will melt and you don't want that to happen. Add some more olive oil to coat the penne well and season it with herbs like basil, oregano. Add salt and pepper to your taste.
If you want to add a little more texture to it, you could add pan fried mushrooms to it and deglaze it with white wine and a little bit of cream.