Roasted Tomato Pesto with Pulse Penne
Roasted Tomato Pesto with Pulse Penne
Try out this fast and simple pasta recipe by Adam Swanson from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Mixing
  • Cooking Time 30 minutes
  • Yield 2 servings
  • 1 packet San Remo Pulse Penne 250g
  • ½ cup grated parmesan
  • 1¼ cup basil leaves (¼ cup of leaves for garnish)
  • 500 grams bellino tomatoes, cut in half
  • ½ cup cashews
  • 3 garlic cloves, peeled
  • 1 long red chilli, deseeded
  • Salt & Pepper
  • Olive oil
  1. Preheat the oven to 180C.
  2. In a bowl, add tomatoes, garlic, chilli and good splash of olive oil. Toss together.
  3. Season with salt & pepper.
  4. Place tomatoes onto a tray and bake for 10mins or until soft.
  5. Cook pasta according to packet directions.
  6. In a food processor, add tomatoes, cashews, 1 cup of basil, parmesan and enough oil to blend together.
  7. Add salt and pepper to taste.
  8. Heat pesto in a pan on medium heat and once pasta is cooked, strain and add to pan.
  9. Toss pasta through pesto and serve with torn basil over the top.
  1. Substitute pasta shapes:
  2. Rigatoni

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