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To begin making the Pesto & Parmesan Penne Pasta Recipe, 

To Cook the Pasta 

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We will first cook the Penne in a pasta pot of boiling salt water until al dente and drain excess water. This will take about 10 - 12 minutes. 

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Run the pasta under cold water to stop the cooking process. Drain the water from the pasta, drizzle a little of olive oil over the pasta and keep aside. We add the olive oil, so the pasta does not stick to each after it has been cooked.

To Make the Pesto Sauce 

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Place the (Pine nuts) walnuts, garlic, basil leaves, salt, and pepper in the food processor and churn until coarse. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed.

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Add the Parmesan and puree for a minute and set aside. 

To Make the Pasta 

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Heat tablespoon olive oil in a 12-inch heavy skillet over medium heat. Add in the garlic, stirring, until fragrant and pale golden. Next add in the pesto and the cooked pasta, sundried tomatoes and stir until the ingredients are well combined and the pesto coats well to the spaghetti.

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Finally add the cheese and red chilli flakes and toss well. You can add  1/4 cup cream or milk to moisten if necessary if you find the pasta a little too dry.

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Serve the Pesto & Parmesan Penne Pasta Recipe garnished with Parmesan cheese and basil and along with Cream Of Mushroom & Spring Onion Soup. Make sure you drizzle some chilli flakes and olive oil when you are ready to serve.

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