Tomato Pesto Penne

    27 minutes

    Garlic is simmered in stock until soft then processed with fresh basil, Parmesan cheese and pine nuts to make a low fat pesto that's tossed with penne and tomatoes.

    21 people made this

    Serves: 4 

    • 2/3 cup vegetable stock
    • 2 cloves garlic
    • good handful fresh basil leaves
    • 30g grated Parmesan cheese
    • 2 tablespoons pine nuts
    • 380g penne pasta
    • 2 large tomatoes, seeded and diced

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. In a small saucepan, combine stock and garlic cloves. Simmer for about 5 minutes, or until garlic is soft. Alternatively, microwave on High for 5 minutes in a microwave safe bowl.
    2. Add basil to the bowl of a food processor; chop fine. Blend in stock mixture. Add Parmesan cheese and pine nuts; chop fine. Pesto can be refrigerated in an airtight container for up to 24 hours.
    3. Cook pasta in a large saucepan of boiling, salted water until al dente. Drain well then return to the saucepan. Stir in pesto to coat pasta. Toss with tomatoes.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (15)


    omg this recipe is amazing and so much healthier then your conventional pesto. The extra 5 minutes you spend simmering the garlic in the stock is worth the flavour at the end. I cant say i tinkered with the recipe too much apart from using tasty cheese instead of Romano or Parmesan (simply because i had none) but it tastes top notch.  -  29 Nov 2012


    I didn't make the past dish, but I did make the pesto from this recipe. It was quite good! I've been looking for a lower-fat pesto and this recipe definitely fits the bill. I found that I didn't need quite as much broth as was called for and I did end up adding about 1/2 T. olive oil to make it a bit creamier. Also, use a low-sodium broth. For those who love the taste of pesto, but want to avoid some of the fat--this recipe is the way to go!  -  05 Jun 2002  (Review from Allrecipes USA and Canada)


    Went pretty fast I used about half of the vegetable stock and added some olive oil. Also, instead of using whole tomatoes I tossed the pasta with sliced sun-dried tomoatoes and small cubes of chicken sauteed with a hint of crushed red pepper. I tried to save some leftovers, but they were swiped before I could get the container into the fridge  -  05 Jun 2007  (Review from Allrecipes USA and Canada)