Penne with homemade basil pesto and ripe tomatoes

Hot wholewheat pasta tossed with freshly made basil pesto and ripe Rosa tomatoes.
 
penne with basil and tomatoes

Recipe from: 16 January 2013
Preparation time: 10 min
Cooking time: 10 min
 
 

Ingredients

 
  • 3
    cloves garlic
  • 50
    g
    slivered almonds
  • 30
    g
    fresh basil
  • 125
    ml
    grated Parmesan cheese
  • 125
    ml
    good quality Extra virgin olive oil
  • freshly milled salt and pepper to taste
Servings: Change Serving
 
 

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.

Follow @Bitsofcarey


 

Read more on: boil  |  recipe  |  pasta  |  pesto
 

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