Pesto penne


30 min


4 people




  • 400 g Ojao Gluten Free Penne
  • 1 large bunch of fresh basil
  • 2 cloves of garlic
  • 1/4 cup of pine nuts
  • 1/2 cup of freshly grated Parmesan


  • Prepare the pesto sauce: wash, dry and squeeze the basil, reserve half for the decoration and chop the rest of the leaves.
  • Peel the cloves of garlic.
  • Crush them with a pestle with pine nuts, chopped basil and parmesan cheese.
  • Pour the olive oil in a net while crushing the mixture (you can also put everything in the blender)
  • Add the pasta in boiling salted water (1l of water and 10g of salt per 100g of pasta), cook for 8-10 minutes then drain.
  • Heat pasta with pesto sauce for 5 minutes over low heat, stirring.
  • Divide the pasta into 6 bowls and decorate the reserved basil leaves. Serve immediately.