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    Servings: Not specified

    Directions

    Put large pot of water on to boil for penne. Salt boiling water and cook penne to al dente. In food processor, combine parsley, pignoli, garlic. Process and stream in about 1/4 cup evoo. Remove parsley paste to a large serving bowl. Stir in pepper and grated cheese. Add remaining evoo, stir to combine.

    Ingredients
    • 2 cups Italian flat-leaf parsley
    • 1 (3-ounce) jar or 1/4 cup pignoli nuts
    • 1 clove garlic, cracked away from skin
    • 1/2 cup extra-virgin olive oil, divided
    • 1 teaspoon coarse black pepper
    • 1 cup grated Parmigiano-Reggiano

    Parsed from recipe text (no separate ingredient records).
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