top of page
Chicken Inasal with Quinoa Salad.jpeg

Basil Pesto Penne Pasta

Frame (7).png

Total time: 30 minutes

Frame (7).png

Serves 4

Vector (8).png

13.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

100g - Pine nuts, toasted


100g - Fresh basil


20g - Tomato cherry, diced


40g - Celery, chopped


2 tb - Olive oil


50ml - Water


2 cups - Water (for cooking penne)


50g - Wholemeal penne


1 pinch - Salt

UTENSILS

Blender, Pot, Chopping board, Knife

INSTRUCTIONS

1. Place the pine nuts, basil, tomato cherries and celery in a blender. Add the olive oil to the mixture in the bowl.


2. Blend the mixture thoroughly until it is smooth and creamy. Add an appropriate amount of water to achieve the desired consistency of the pesto sauce. Season with a pinch of salt.


3. Bring water to a boil in a pot, and cook the pasta until it is al dente.


4. Strain the penne and finish the dish by topping it with the pesto sauce.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 300g

Frame (8).png

Energy (kcal)

494.0

Group 1629.png

Carbs (g)

51.0

Frame (9).png

Proteins (g)

15.0

Group 1630.png

Fats (g)

26.0

Vector (8).png

Fibre (g)

13.0

bottom of page