Best 3 Penne With Creamy Pesto Sauce Recipes
Indulge in a symphony of flavors with our delectable penne with creamy pesto sauce, a culinary masterpiece that tantalizes the taste buds. This classic Italian dish is elevated with a luscious creamy pesto sauce, generously coating each perfectly cooked penne pasta. The vibrant green sauce bursts with the aromatic freshness of basil, garlic, and pine nuts, harmoniously blended with heavy cream for a velvety richness. Parmesan cheese adds a nutty depth of flavor, while a touch of lemon zest brightens the dish with a citrusy zing. Alongside the main recipe, we offer a delightful array of variations to cater to diverse preferences. Craving a vegetarian option? Try our sun-dried tomato and spinach pesto sauce, bursting with Mediterranean flavors. For those who prefer a spicy kick, our arugula pesto sauce, infused with fiery red pepper flakes, will set your taste buds ablaze. If you're seeking a creamy indulgence, our avocado pesto sauce, with its smooth and luscious texture, is sure to satisfy. Explore the culinary journey we have curated, and discover the perfect penne with creamy pesto sauce that will become a staple in your kitchen.
Check out the recipes below so you can choose the best recipe for yourself!
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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
PENNE WITH CHICKEN AND PESTO
I sometimes substitute chicken broth for half the heavy cream called for in the recipe to reduce calories. I also use additional Parmesan.
Provided by MARYSTEVE
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Saute chicken and garlic until chicken is almost cooked. Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until chicken is no longer pink inside. Stir in cooked pasta.
Nutrition Facts : Calories 497.1 calories, Carbohydrate 42.6 g, Cholesterol 96.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 12.6 g, Sodium 164.2 mg, Sugar 1.9 g
PENNE WITH PESTO CREAM SAUCE AND SUN-DRIED TOMATOES
easy to make, and tastes like you put a lot of effort into it. I found the recipe in the Chicago Sun-Times, and modified it a little. You can easily substitute some other kind of pasta for the penne, and add or subtract other ingredients. Adding meat would make it a more complete meal, but it's pretty filling without.
Provided by Law School Chef
Categories One Dish Meal
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Cook penne according to directions, about 9 minutes for al dente.
- In a medium-size saucepan, simmer cream over medium heat, stirring occasionally, until it has reduced by a third. Remove from heat and stir in the pesto sauce and sun-dried tomatoes. Let stand a little to let the sauce thicken, if desired.
- When the penne is cooked, drain well and add the cream sauce. Season with salt and pepper, and toss to coat the pasta well with the sauce.
- Serve immediately, sprinkled with the cheese, if desired.
Nutrition Facts : Calories 621, Fat 30.8, SaturatedFat 18.5, Cholesterol 108.7, Sodium 38.1, Carbohydrate 77.1, Fiber 8.3, Sugar 0.1, Protein 16.2
Tips:
- Choose high-quality pasta: Look for pasta made with durum wheat semolina, which holds its shape better during cooking and provides a more satisfying texture.
- Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it. Al dente pasta will absorb the sauce better and provide a more enjoyable eating experience.
- Use fresh ingredients whenever possible: Fresh basil, garlic, and pine nuts will give your pesto sauce the best flavor. If you can't find fresh basil, you can use dried basil, but be sure to use half the amount.
- Don't overcook the pesto sauce: Pesto sauce is best when it is made fresh and served immediately. If you need to make it ahead of time, store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, let it come to room temperature for 30 minutes before tossing it with the pasta.
- Add vegetables to your pasta: Vegetables such as broccoli, spinach, or zucchini can be added to the pasta for a more nutritious and flavorful dish.
Conclusion:
Penne with creamy pesto sauce is a quick and easy dish to make, and it's always a crowd-pleaser. The creamy pesto sauce is made with fresh basil, garlic, pine nuts, and Parmesan cheese, and it's tossed with cooked penne pasta. You can add vegetables to the pasta for a more nutritious and flavorful dish. This recipe is perfect for a weeknight dinner or a casual lunch.
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