Tomato Pesto Penne

Tomato Pesto Penne


20 people made this

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.

Laura Jull

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.

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Reviews (1)


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

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