Whole wheat penne with tomato pesto is a quick, tasty, and creamy main dish to prepare. You only need a few ingredients, and while the pasta cooks, you can prepare the pesto. Ideal as a quick dinner or for when you have last-minute guests.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, All Seasons
Ingredients Whole Wheat Penne with Tomato Pesto
- 11 oz whole wheat penne
- 4 ripe, fresh tomatoes
- 4 tablespoons grated Parmesan cheese
- 2.5 oz blanched almonds
- 6 leaves basil
- Half clove garlic (optional)
- to taste salt
- 4 tablespoons extra virgin olive oil
Preparation Whole Wheat Penne with Tomato Pesto
Let’s see how to prepare penne with tomato pesto.
First, put a pot with salted water on the stove and bring it to a boil. When it boils, add the pasta. In the meantime, prepare the pesto by taking the cup of a blender and putting the tomatoes in, blend a little, then add the almonds, grated Parmesan, garlic, basil, salt, and oil, and blend until smooth and creamy. If there are some coarsely chopped almond pieces left, it’s fine; they’ll add a crunchy note. Put some pesto in a large bowl, and when the pasta is cooked, drain it and mix it with the pesto. Mix well and add more pesto if needed, you can serve with a drizzle of oil. Your delicious pasta is ready to be served at the table.
Notes
If you have leftover pesto, use it to fill bruschettas or bread crostini or to season your salads. The pasta is also good cold; you can even prepare it as a work lunch. I set the cooking time to 10 minutes because my pasta took 10 minutes, but check your package because it can vary from brand to brand.
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