basil, and pine nuts, then crisped up with a cheesy parmesan bread crumb crust on top.
mixing bowl. Return the same pot, unwashe, the stove to make the roux.
cooking for 1 1/2 more minutes. Remove from heat.
salt, and pepper. Whisk until melted and completely smooth. Pour over the pasta. Add kalamata olives, sun-dried tomatoes, toasted pine nuts, and basil, and toss thoroughly to combine.
Transfer the creamy pasta to a 9x12 or 7x11 casserole dish or baking pan. Sprinkle with remaining 1 ounce of parmesan and goat cheese. Sprinkle with fresh breadcrumbs. Bake for 10 minutes. Increase the heat to broil and broile just until the cheese begins to turn golden brown and crispy, 2-3 minutes.
Serve the baked penne warm topped with fresh basil. Leftovers keep covered in the fridge for up to 5 days. To reheat, put in individual bowls with a splash of whole milk, and microwave. The milk will help it remain creamy.