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Sale Recipe: Penne al Pesto

Sale Recipe: Penne al Pesto
  • coursePrimo piatto
  • difficultyEasy
  • preparation time30 minutes

At Eataly, we encourage you to cook at home. Donning the apron need not take hours, though – especially with this simple, quality recipe for pesto pasta. In Ligurian dialect, pestâ means “crush.” Pesto, originating in Liguria's port city Genova, is typically comprised of freshly-crushed basil, extra virgin olive oil, pine nuts, sea salt, and garlic.

And good news: it's Sale-tember! Because we love you, we're offering up to 50% off hundreds of high-quality products (yes, including penne and pesto!). So swing by your local Eataly, shop the sales, and the hit the kitchen!

Penne al Pesto (Pesto Pasta)
Recipe courtesy of Eataly

Yield: 4 servings

1 (17.6-ounce package) penne rigate
1 (7.17-ounce jar) pesto
Extra virgin olive oil, to taste
Sea salt, to taste

Bring 6 quarts of water to a boil, and add enough salt to make it as salty as the sea.

Meanwhile, place the pesto in a sauté pan, and place over medium heat. Toss to combine, and add a drizzle of extra virgin olive oil.

Cook the linguine in the boiling water until almost al dente, and drain, reserving 1 cup of the pasta's cooking water.

Add the pasta to the pesto in the sauté pan and place over medium heat. Cook for 1-2 more minutes, tossing to combine, and add a drizzle of extra virgin olive oil. If needed, add a small amount of the pasta cooking water to thin the pesto.

When the pasta is completely with the warmed pesto, place the dish into a warmed serving dish, and serve.

Buon appetito!

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