Penne al Pesto di Erbe Fresche

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) penne pasta
1/2 cup (15 g) fresh basil leaves
1/4 cup (4 g) fresh oregano leaves
1/4 cup (8 g) fresh dill leaves
1 clove garlic (optional)
1/4 cup (60 ml) olive oil
Salt
Black pepper
Grated Parmesan cheese (optional, for serving)

Show original ingredient measurements

8 oz / 225 g penne pasta
1/2 cup (15 g) fresh basil leaves
1/4 cup (4 g) fresh oregano leaves
1/4 cup (8 g) fresh dill leaves
1 clove garlic (optional)
1/4 cup olive oil
Salt
Black pepper
Grated Parmesan cheese (optional, for serving)

Instructions

1. Cook the Penne: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente. Drain the pasta, reserving a cup of pasta water, and set aside.
2. Make the Herb Pesto: In a food processor, combine fresh basil leaves, oregano, dill, a generous pinch of salt, black pepper, and a clove of garlic (if using). Pulse until finely chopped. Slowly add olive oil while the processor is running until you achieve a smooth sauce. Toss the cooked penne with the herb pesto and add a bit of reserved pasta water, if needed, to coat the pasta evenly. Serve warm with a sprinkle of grated Parmesan cheese, if desired.