Penne Pasta with Tomatoes and Parmesan
Cuisine: Mediterranean
Serves: 6
  • 1 (16-oz) box whole-wheat penne pasta
  • 1½ cups chopped walnuts
  • 2 cups fresh basil leaves
  • 2 cups baby spinach
  • 1½ cups freshly grated Parmesan cheese
  • ¼ teaspoon crushed red pepper
  • 5 garlic cloves
  • 1 teaspoon kosher salt
  • 1 cup extra virgin olive oil
  • 2 pints grape tomatoes, cut in half
  1. Cook pasta according to package directions.
  2. Cook nuts in a nonstick skillet over medium-low heat until toasted and fragrant; let cool.
  3. Process basil, spinach, ½ cup cheese, nuts, red pepper, garlic, salt and 1 teaspoon oil in a food processor until pureed. With processor running, slowly pour remaining oil through food chute, processing until smooth.
  4. Toss together pasta, tomatoes and half of pesto; top with remaining 1 cup cheese. (Reserve remaining half of pesto for another meal. Spoon into a small bowl, and place plastic wrap directly on pesto.)
  5. Serve immediately.
Recipe by The eMeals Blog at