Fresh Tomato and Pesto Penne

  • serves 4

Cooking Tip:
Look for prepared basil pesto in the refrigerated section of the grocery store with the fresh pastas or in jars with the tomato pasta sauces. Make sure basil is the first ingredient in the list on the label.

For the Adventurous:
Add 1 can (19 oz/540 mL) chickpeas, drained and rinsed, with pesto. Add 1 cup (250 mL) mini or quartered bocconcini cheese and 1/3 cup (75 mL) slivered fresh basil with tomatoes.

Healthy Eating Tip:
If you’re pregnant or thinking of becoming pregnant you need to pay special attention to four key nutrients: folate, iron, Vitamin D and calcium. This recipe is an excellent source of three of these hard to get nutrients. A focus on fibre and fluids may also be helpful. Follow these tips:
Select a whole grain pasta to boost the fibre in this dish.
Add cold milk, chocolate milk or even a decaf latte to top up Vitamin D, calcium and fluid.
Sprinkle with extra Parmesan for a calcium boost.
Pair this dish with a spinach and orange salad to complement the excellent source of folate in this dish.
Add thin slices of cooked roast beef or cooked beans to maximize the iron your body can use.

99 Ratings
Directions for: Fresh Tomato and Pesto Penne


12 oz penne or other short pasta

2 Tbsp all-purpose flour

2 cup milk

1/3 cup prepared basil pesto

½ tsp salt (or to taste)

¼ tsp pepper (or to taste)

2 cup grape or cherry tomatoes, halved

freshly grated Parmesan cheese

Fresh basil leaves (optional)


1. In large pot of boiling salted water, cook pasta for 10 min or until almost tender. Drain immediately and return to pot.

2. Whisk flour into Milk and pour over pasta in pot. Stir in pesto; cook over medium heat, stirring, for about 5 min or until sauce is thickened. Season with salt and pepper. Stir in tomatoes and serve sprinkled with Parmesan cheese. Garnish with fresh basil (if using).

See more: Herbs, Dairy Farmers of Canada, Pasta, Tomatoes, Eggs/Dairy, Main, Italian, North American, Cheese


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