Tomato Pesto Penne
1 / 1
I made it!
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.
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
15 min › Cook:
12 min › Ready in:
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.
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.
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.
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
Write a review
Click on stars to rate