Pesto Penne

Just a warning, I don't measure when I cook, so while I will endeavor to write down quantities, they're mostly guesses, so taste taste taste as you cook!!

Ingredients

500g Penne Pasta
2-3 Bunches of Basil (or a tube of Basil, if you're feeling lazy, but this does create a different texture)
1 Clove of Garlic, chopped
1/2 Cup Pine Nuts
1/2 Cup Extra Virgin Olive Oil
1/4 Cup Grated Parmasan Cheese
1/2 Cup Grated Vintage Chedder
1/2 Lemon

Method

Put the Penne on to boil acording to packet directions, making sure it's really salty water. Cook until al dente, drain and set aside.

Warm a fry pan up to medium heat, and toast the pine nuts. You shouldn't need any oil to do this, just make sure you keep stirring so they don't burn. When they're done, put them aside and fry the garlic.

If you want, you can do the next part in the food processor, but I prefer to use a motar and pestle. Grind up the basil and pine nuts. I like to leave a few pine nuts whole. When ground into a paste, add the rest of the ingredients, squeezing the lemon half in last to taste. Use the olive oil to get the right texture.

When you have the pesto just how you like it, mix it in with the pasta.



This is great to eat just on it's own, or with a sandwich at lunch time, or add it to your salad with dinner. It keeps for ages in the fridge, and goes with just about everything.

I hope that made sense!