Penne with Pesto

By PamCallan

Ingredients

• 1 large bunch fresh basil
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 fresh mozzarella ball chopped
• 3 ripe medium tomatoes cut in large chunks
• 1/2 cup pitted, roughly chopped kalamata olives
• 1/2 teaspoon kosher salt, plus more for pasta-cooking water and to taste
• Freshly ground black pepper
• 1 pound penne rigate or other ridged small-tube pasta

Details

Servings 4
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

1. 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 gently pat dry with paper towels. Smash and peel the garlic.
2. Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the food 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 pesto with the 1/2 teaspoon salt and some black pepper to taste.
3. 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, 8 to 10 minutes. Drain in a colander, saving 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 black pepper to taste. Top dressed pesto pasta with chopped mozzarella, tomato chunks and kalamata olives.