Penne with Pesto and Vegetables

Penne with Pesto and Vegetables Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Penne with Pesto and Vegetables is a delicious and nutritious dish that combines the flavors of fresh basil pesto with tender green beans and red potatoes. This recipe is perfect for a quick and easy weeknight meal that the whole family will love.

History

Penne with Pesto and Vegetables is a modern twist on traditional Italian pasta dishes. Pesto, a sauce made from basil, pine nuts, garlic, and olive oil, has been a staple in Italian cuisine for centuries. By adding in fresh vegetables like green beans and red potatoes, this recipe adds a healthy and colorful twist to a classic dish.

Ingredients

4 oz (113 g) of green beans, trimmed and halved (1 cup)
12 oz (340 g) of penne or other short tubular pasta
12 oz (340 g) of small red potatoes (about 6), cut into 0.75 inch chunks
0.25 cup (1.5 oz or 43 g) of pine nuts
1 medium clove of garlic, peeled and crushed
1.25 tsp of salt
1.5 cups of fresh basil leaves
a pinch of red pepper flakes
0.5 cup (4 oz or 113 g) of low-fat firm silken tofu
1 tbsp of extra-virgin olive oil
pesto

How to prepare

Bring a large pot of lightly salted water to a boil for the pasta.
To make the pesto, toast the pine nuts in a dry small skillet over medium-low heat, stirring, until they turn light golden and fragrant, which should take about 2 to 4 minutes.
Transfer the toasted pine nuts to a small bowl and let them cool.
Using a mortar and pestle or the side of a chef's knife, mash the garlic and 1 tsp of salt together until a paste forms.
Transfer the garlic paste to a food processor along with the toasted pine nuts, basil, and pepper flakes. Process the mixture until everything is finely chopped.
Add the tofu and oil to the food processor and continue processing until the mixture becomes smooth.
Transfer the pesto to a medium bowl and season it with freshly ground pepper to taste. Set it aside.
Place the potatoes in a steamer basket in a large saucepan over 2 cups of boiling water. Season the potatoes with the remaining 0.25 tsp of salt.
Cover the saucepan and cook the potatoes for 4 minutes.
Add the green beans to the steamer basket, cover again, and cook until both the potatoes and beans are tender. This should take around 8 to 10 minutes.
Transfer the cooked vegetables to a large serving bowl and cover it to keep them warm.
Measure the remaining 0.33 cup of water from the steamer and stir it into the pesto until everything is well blended.
Meanwhile, add the penne pasta to the boiling water and stir it to prevent sticking.
Cook the pasta until it is just tender, which should take about 8 to 10 minutes.
Drain the cooked pasta, reserving a little bit of the cooking water.
Add the drained pasta to the vegetables in the serving bowl, along with the pesto. If needed, add a little bit of the reserved pasta water.
Toss everything together to coat the pasta and vegetables well, then serve it hot.

Variations

Add grilled chicken or shrimp for extra protein.
Use different vegetables such as cherry tomatoes or bell peppers.
Substitute the pine nuts with walnuts or almonds for a different flavor.

Cooking Tips & Tricks

Be sure to toast the pine nuts before making the pesto to bring out their nutty flavor.

- Steam the potatoes and green beans until they are just tender to ensure they are cooked through but still have a bit of bite.

- Toss the cooked pasta with the pesto and vegetables while they are still warm to help the flavors meld together.

Serving Suggestions

Serve Penne with Pesto and Vegetables with a side salad and a glass of white wine for a complete meal.

Cooking Techniques

Steaming the vegetables helps to retain their nutrients and vibrant colors.

- Tossing the pasta with the pesto while it is still warm helps to coat the pasta evenly.

Ingredient Substitutions

Use cashews or sunflower seeds instead of pine nuts for the pesto.

- Substitute regular pasta with whole wheat or gluten-free pasta for a healthier option.

Make Ahead Tips

The pesto can be made ahead of time and stored in the refrigerator for up to a week. Cook the pasta and vegetables just before serving for the best results.

Presentation Ideas

Garnish Penne with Pesto and Vegetables with fresh basil leaves and a sprinkle of grated Parmesan cheese for a beautiful presentation.

Pairing Recommendations

Pair Penne with Pesto and Vegetables with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Penne with Pesto and Vegetables contains approximately 400 calories.

Carbohydrates

Each serving of Penne with Pesto and Vegetables contains approximately 60 grams of carbohydrates.

Fats

Each serving of Penne with Pesto and Vegetables contains approximately 15 grams of fats.

Proteins

Each serving of Penne with Pesto and Vegetables contains approximately 10 grams of proteins.

Vitamins and minerals

Penne with Pesto and Vegetables is a good source of vitamin C, vitamin K, and potassium.

Alergens

This recipe contains nuts (pine nuts) and gluten (pasta), so it may not be suitable for those with nut allergies or gluten sensitivities.

Summary

Penne with Pesto and Vegetables is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Penne with Pesto and Vegetables is a flavorful and nutritious dish that is perfect for a quick and easy weeknight meal. With fresh basil pesto, tender green beans, and red potatoes, this recipe is sure to become a family favorite.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, when I was just a young girl, eager to learn the art of cooking from my grandmother. She was a wonderful cook, always experimenting with new flavors and ingredients to create delicious dishes. One day, as I was flipping through her old recipe book, I stumbled upon a recipe for Penne with Pesto and Vegetables.

I remember the excitement I felt as I read through the ingredients and instructions. The combination of fresh basil, garlic, pine nuts, and Parmesan cheese in the pesto sauce sounded heavenly. And the addition of colorful vegetables like bell peppers, zucchini, and cherry tomatoes promised a burst of flavor and texture in every bite.

I immediately asked my grandmother about the recipe, eager to learn how to make it myself. She smiled and told me that she had learned the recipe from a dear friend who had traveled to Italy and brought back the recipe as a souvenir. She explained that the key to a good pesto sauce was to use the freshest ingredients possible and to not skimp on the garlic or Parmesan cheese.

With my grandmother's guidance, I set out to make the Penne with Pesto and Vegetables for the first time. I carefully roasted the pine nuts until they were golden brown and fragrant, then blended them with fresh basil, garlic, Parmesan cheese, and olive oil to create a vibrant green pesto sauce. As the aroma of the sauce filled the kitchen, I knew I was on the right track.

Next, I sautéed the colorful vegetables in a hot pan until they were tender-crisp and seasoned them with a pinch of salt and pepper. I boiled the penne pasta until it was al dente, then tossed it with the pesto sauce and vegetables until everything was well coated.

The moment of truth came when I took my first bite of the Penne with Pesto and Vegetables. The flavors exploded in my mouth, the nuttiness of the pine nuts complementing the freshness of the basil, the sharpness of the garlic, and the richness of the Parmesan cheese. The vegetables added a pop of color and crunch to the dish, making it a truly satisfying meal.

From that day on, Penne with Pesto and Vegetables became a staple in my cooking repertoire. I made it for family gatherings, dinner parties, and even just for myself on quiet evenings at home. Each time I made it, I remembered the joy of discovering the recipe for the first time and the sense of accomplishment I felt in mastering it.

As the years passed, I continued to tweak the recipe, adding my own personal touches and variations to make it my own. I experimented with different types of pasta, tried adding grilled chicken or shrimp for a protein boost, and even swapped out some of the vegetables for whatever was in season.

But no matter how many times I made it or how many variations I tried, the Penne with Pesto and Vegetables always brought me back to that moment of discovery in my grandmother's kitchen. It was a reminder of the power of good food to bring people together, to create memories, and to nourish both body and soul.

And so, as I look back on all the recipes I have collected over the years, Penne with Pesto and Vegetables will always hold a special place in my heart. It is a dish that represents not just a delicious meal, but a journey of learning, experimentation, and love. And for that, I am forever grateful.