Penne with pesto and cherry tomatoes

Penne with pesto and cherry tomatoes


A dish of gluten free pasta that is ready in 30 minutes!


1 package Penne
12 cherry tomatoes
to taste basil leaves
For the sauce:
6 cups basil leaves
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese, grated
1 clove of garlic
4 tbsp Brazil nuts


  • Whiz the rinsed basil leaves, Brazil nuts and half the cheese in the kitchen robot.
  • Add the garlic and half the oil while continuing to blend the ingredients, until the sauce is smooth and creamy.
  • Add the remaining oil and cheese in small doses. Salt to taste.
  • Cook the pasta in boiling water for 9-11 minutes, then drain and set aside.
  • Transfer the pesto from the robot to a frying pan and warm over low heat.
  • Add the pasta and toss to cover it well with the sauce.
  • Decorate with the cherry tomatoes cut in half and whole basil leaves.
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