Cherry Tomato Pesto Penne is a quick, easy dish for entertaining on Meatless Monday. And there are lots of ways to personalize this classic so my guests never get tired of it. Some people make their own pesto, but I skip that step and buy a small container at Whole Foods! This recipe comes to us from Meatless Monday’s President Peggy Neu.
- 1 pound penne pasta
- 3/4 cup your favorite prepared pesto sauce
- 1/4 cup pine nuts
- 1 pint cherry tomatoes, halved
- 10 leaves fresh basil, chopped
- freshly grated parmesan cheese, to taste
Bring a large pot of salted water to a boil over medium-high heat. Cook the penne according to package directions, or until it is cooked to al dente.
Drain the penne in a colander, reserving some of the pasta’s cooking water in a small bowl below. Return the penne to its pot and stir in the pesto sauce and 2-3 tablespoons of the reserved pasta cooking water.
Add the pine nuts to the pot and stir to combine. Transfer the penne to a serving platter, top with cherry tomatoes, sprinkle with the chopped basil and parmesan cheese to taste.
Cherry Tomato Pesto Penne
Servings per Recipe: 6Amount per Serving
Calories from Fat: 87
Total Fat: 10g
Saturated Fat: 2g
Dietary Fiber: 9g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.