Penne with homemade basil pesto and ripe tomatoes

Recipe from: 16 January 2013
penne with basil and tomatoes

Ingredients 8
Servings 1
Minutes 00:10


Serving Change
  • 3
    cloves garlic
  • 50
    slivered almonds
  • 30
    fresh basil
  • 125
    grated Parmesan cheese
  • 125
    good quality Extra virgin olive oil
  • freshly milled salt and pepper to taste
  • 500
    wholewheat penne
  • 250
    ripe baby tomatoes - halved


Boil pasta according to packet cooking instructions.

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.

Combine the pesto, freshly boiled and drained wholewheat penne and 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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