Penne with homemade basil pesto and ripe tomatoes

2 servings Prep: 10 mins, Cooking: 10 mins
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Hot wholewheat pasta tossed with freshly made basil pesto and ripe Rosa tomatoes.

By Food24 January 18 2013
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Ingredients (6)

3 garlic — cloves
50 g almonds — slivered
30 g fresh basil
125 ml parmesan cheese — grated
125 ml olive oil — extra virgin
salt and freshly ground black pepper
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Method:

Place the garlic and nuts into the blender and pulse until fine. Add the basil and cheese and pulse a few times.

Slowly add the olive oil while blending until you have reached the consistency that you desire.

Season well with salt and pepper.

To serve: Combine with 500g freshly boiled and drained wholewheat penne and +- 250g ripe baby tomatoes (cut in half).

Season with more pepper and salt.

Reprinted with permission of Bits of Carey. To see more
recipes, click here.



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