1lbPenne Pasta - cooked al dente (or anything you have on hand)
8ozFresh Mozzarella (balls or pulled apart)
drizzle Olive Oil
Make Spinach Basil Pesto
In a food processor, add your basil, the toasted pine nuts, garlic, parmesan cheese and salt into a food processor. You can start with ½ the garlic and ½ the salt to start, you can always add more as we go for your taste. *You can also use a blender if you don't have a food processor.
Pulse the food processor, as you pulse, pour in the olive oil. Continue to process until all ingredients are incorporated. Taste test! Add in more garlic if you would like. It it's too strong or bitter (from the olive oil) add in a pinch or two of salt and pulse a few times to make sure it's mixed in. Salt will soften the intensity of the flavors.
Stove-Top Brown Butter Spinach Pesto Pasta
In boiling salted water cook your penne pasta according to the package directions until al dente. Scoop up 2 cups of pasta water and set aside. Drain your pasta.
In a pan, over medium heat, melt the stick of butter. Once the butter is melted, turn up the heat slightly and start to brown your butter.
You will want to get your butter a medium-dark brown, it takes about 3 minutes. Once your butter is brown, turn the heat back down to medium.
Add in all of the spinach basil pesto.
Cook for 2-3 minutes while stirring to combine.
Add in your cherry tomatoes. Cook until they become soft and start to pop. This will take about 6-7 minutes.
Add in your al dente penne pasta and reserved pasta water. Stir to combine. Cook for about another 2 minutes to finish cooking the pasta allowing your sauce to thicken up a little and by now, you will be able to break the tomatoes apart with a wooden spoon.
Remove from the heat. Add in the fresh mozzarella cheese throughout.
Top with fresh basil and a drizzle of olive oil.
Stove-Top Brown Butter Spinach Pesto Pasta https://nicolestastingspoon.com/2020/08/01/spinach-pesto-pasta/