Wholewheat Penne with Basil, Chilli and Hazelnut Pesto
A delicious, healthy and easy to cook dish. This was made as kind of an experiment as I couldn’t find any fresh basil and broccoli (another recipe to follow) on New Years Day and I fancied something healthy and tasty. I was surprised at how easy and flavoursome this dish turned out to be.
The dish keeps well in a sealed container in the fridge. Add a couple of tablespoons of the retained pasta water when heating will ensure it is not dry.
Ingredients
- 200g wholewheat penne pasta (enough for 2)
- 2 tbsp hazelnuts
- 1 red chilli
- 30g block of Parmesan cheese
- 2-3 tbsp fresh basil pesto
- 1 garlic clove
Instructions
- Put the pasta on to cook in a large pan of salted water.
- Add the Parmesan, hazelnuts, chilli and garlic to a blender.
- Drain the pasta and pour the contents of the blender onto the pasta using a spatula to get it all out.
- Mix well and serve with a final grating of parmesan.
You Might Also Like
Amanda Lucas
A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.
