Ingredients:

For the Basil Pesto:

• 2 cups fresh basil leaves, packed

• 1/2 cup freshly grated Parmesan cheese

• 1/2 cup pine nuts, toasted

• 3 garlic cloves, peeled

• 1/2 cup extra-virgin olive oil

• Salt and black pepper to taste

• Zest of one lemon (optional)

For the Pesto Penne:

• 1 lb penne pasta

• 1 cup cherry tomatoes, halved

• 1/2 cup Kalamata olives, pitted and halved

• 1/2 cup artichoke hearts, quartered

• 1/2 cup feta cheese, crumbled

• Extra Parmesan cheese for serving

• Fresh basil leaves for garnish

Instructions:

1. Prepare the Basil Pesto:

• In a food processor, combine basil, Parmesan cheese, pine nuts, and garlic.

• Pulse until finely chopped.

• With the processor running, slowly pour in the olive oil until the pesto reaches your desired consistency.

• Season with salt and black pepper. Add lemon zest if desired. Set aside.

1. Cook the Penne:

• Cook the penne pasta according to the package instructions until al dente.

• Drain the pasta and set aside.

1. Assemble the Pesto Penne:

• In a large mixing bowl, toss the cooked penne with the homemade basil pesto until well coated.

1. Add Gourmet Ingredients:

• Gently fold in the halved cherry tomatoes, Kalamata olives, and quartered artichoke hearts.

• Add crumbled feta cheese and toss again.

1. Serve:

• Transfer the pesto penne to a serving platter or individual plates.

• Sprinkle extra Parmesan cheese on top.

• Garnish with fresh basil leaves.

1. Optional Finishing Touch:

• Drizzle a bit of high-quality extra-virgin olive oil over the top just before serving.