Pesto penne

• 500g penne pasta
• 1 cup firmly packed fresh basil leaves
• 40g (1/4 cup) pine nuts
• 1 garlic clove, roughly chopped
• 40g (1/2 cup) coarsely grated Parmesan
• Salt & ground black pepper, to taste
• 80mls (1/3 cup) olive oil

1. Step 1

   Cook pasta in large saucepan of salted boiling water according to packet directions, until al dente. (See microwave tip.)

2. Step 2

   Meanwhile place basil, pine nuts, garlic, Parmesan and salt and pepper in a food processor or blender. Blend until combined. With the motor running, gradually add the olive oil in a thin stream until mixture is evenly combined. Drain pasta and return it to the saucepan. Stir through the pesto sauce and serve immediately.

Microwave tip: Place penne in a large heat-resistant microwave- safe bowl and cover with boiling water. Cook, uncovered, for 7-10 minutes on High/850watts/100% or until al dente. Gourmet tip: Toast the pine nuts and add 1 tbs of chopped sun-dried tomatoes through the pasta with the pesto. Use virgin olive oil instead of the olive oil. Serve with a green salad, if desired. Leftovers: Use remaining basil in a frittata, in a tomato salad or finely chop and mix with butter and use to pan-fry chicken or pork. Add leftover pine nuts to pasta sauces. For the kids: Cheese & basil penne - toss the cooked pasta with a little pesto then sprinkle with grated Swiss or cheddar cheese and place under a hot grill in a heat-resistant dish until the cheese melts.