← All recipes

🍝 Penne with Tomatoes and Homemade Basil Pesto

660 kcal · 30 min · 4 servings

Ingredients

• 4 bunches Basil
• 3 Garlic cloves
• 100 g Pine nuts
• 50 g Grated Parmesan
• 100 ml Olive oil
• 1 Pinch Salt
• 500 g Penne
• Salt
• 4 Tomatoes
• 1 Garlic clove (pressed)
• 2 Olive oil
• Grated Parmesan
• Basil

Instructions

1. 1. Wash the basil thoroughly.
2. 2. Shake the basil dry.
3. 3. Pluck the leaves from the stems.
4. 4. Peel the garlic.
5. 5. Chop the garlic finely.
6. 6. Put the basil, garlic and pine nuts in a blender.
7. 7. Chop the ingredients in the blender.
8. 8. Stir the cheese into the mixture.
9. 9. Add a pinch of salt.
10. 10. Stir in the olive oil gradually.
11. 11. Cook the penne in plenty of salted water.
12. 12. Follow the instructions on the package.
13. 13. Drain the penne.
14. 14. Keep the penne warm.
15. 15. Wash the tomatoes.
16. 16. Quarter the tomatoes.
17. 17. Remove the core.
18. 18. Cut the tomatoes into small cubes.
19. 19. Put some olive oil and the garlic in a pan.
20. 20. Sauté the tomatoes briefly.
21. 21. Season with salt and pepper.
22. 22. Stir in 6 tablespoons of pesto.
23. 23. Add the penne.
24. 24. Heat everything briefly.
25. 25. Serve with parmesan.
26. 26. Serve with fresh basil leaves.
27. 27. Store the remaining pesto sealed in the refrigerator.
28. 28. The pesto keeps for a few weeks.

Nutrition per serving

• kcal: 660
• Protein: 18 g · Fett/Fat: 42 g · Carbs: 54 g