Prep: 5 mins
Cook: 10 mins
As you should hopefully have a few minutes to spare while the pasta is cooking then please make your own pesto it is so much nicer than the bought version, dead simple and any leftovers can be popped in the freezer for another day.
50g pine nuts ( I don't add these at school as there is a no nut policy)
80g fresh basil
50g grated Parmesan cheese or vegan parmesan
2 garlic cloves
150ml olive oil
salt and ground black pepper
400g penne pasta
extra grated Parmesan cheese to serve.
Put the pine nuts, basil, parmesan, garlic and olive oil in a food processor, whizz until smooth and season to taste
Bring a large pan of salted water to the boil.
Add the penne and cook according to the packet instructions.
Drain well in a colander, then return to the pan with 2-3tbsp pesto and half the Parmesan.
Toss well, then serve with any remaining pesto and Parmesan.