Friday, July 27, 2012
Penne with Creamy Pesto Sauce | Family Economics
Pesto. It’s such a beautiful and delectable sauce. It’s so fresh and tantalizing and, let’s face it, slightly addictive.
In truth, I’ve been seen spooning it right out of the container, but generally I just spread it on plain crackers or a thin slice of bread. I love adding it to sandwiches, paninis and the inside of burgers. Making homemade pesto from the herbs in your garden can push the delicious factor up about 12 notches.
This is a recipe for a simple, summer pasta salad at its best - pasta, pesto and parmesan!
Penne with Creamy Pesto Sauce
1 1/2 cup (12 ounces) whole-wheat penne pasta
1/2 cup homemade or store-bought pesto
1/4 cup milk
Shredded parmesan cheese
Fresh basil leaves for garnish
Boil the penne noodles, drain and rinse with cool water.
In a mixing bowl, combine the pesto and milk. Toss with the cooled pasta. Top with shredded Parmesan cheese and garnish with fresh basil leaves.
What is your favorite summer pasta salad recipe?