Penne Al Pesto
|Basil bunch||1 Large (Use A Fresh Bunch)|
|Pine nuts||15 Milliliter (1 Tablespoon)|
|Garlic||4 Clove (20 gm)|
|Grated parmesan cheese||30 Milliliter (2 Tablespoon)|
|Virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Penne pasta||14 Ounce (3 1/2 Cup, 400 Gram Pasta Quills)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
To make the pesto sauce chop the basil leaves into a mortar. Add the pine nuts and garlic and crush with the pestle. Add Parmesan cheese and olive oil, pounding all the while, until you have a thick paste. Season with salt and pepper. You can make the sauce by combining all the ingredients in a blender or food processor, but it is more satisfying by hand.
Put the penne in a large pot and just cover with boiling water. Add a pinch of salt and a few drops of oil, cover and cook for 10 minutes. Leave to stand for a couple of minutes, then drain and stir in the sauce.