Penne with Fresh Basil Pesto

Toast the pine nuts on medium heat in a non-stick frying pan without oil until golden brown. Stir occasionally. Add the pine nuts to a bowl.

• 1 Tbsp Pine nuts

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Penne, whole grain

Chop the garlic and basil coarsely. Add the basil, garlic, and olive oil to the bowl with the pine nuts.

• 30 leaves of Basil, fresh (~ 0.3 oz)
• 1 Garlic clove (~ 0.1 oz)
• 1 ⁠½ Tbsp Olive oil

Add the balsamic vinegar and blend with an immersion blender until creamy.

• 1 tsp Balsamic vinegar

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta and mix well. Season with salt and pepper.

• Salt
• Black pepper

Enjoy your meal!