Pesto Penne with Sauteed Tomatoes


2 cups lightly packed baby arugula

1 cup of roughly chopped Italian flat leaf parsley

4 tsp. of olive oil

1/2 cup of shredded parmesan cheese

1-2 garlic cloves, minced

salt and pepper to taste

1/4 tsp. of red chilli flakes

1 cup of halved grape tomatoes

1/2 pound of penne (I used gluten free truroots penne from costco its organic and has brown rice, quinoa and amaranth)

Cook it:

1. Get a large pot of water and bring to a boil add penne and cook to package directions

2. Start by roughly chopping the flat leaf parsley, put in food processor along with baby arugula, minced garlic, salt and pepper, and 2 teaspoons of olive oil. Pulse until smooth. Add parmesan cheese and pulse just to mix.

3. Heat remaining 2 teaspoons of olive oil in a skillet over medium low heat, add halved grape tomatoes, chilli flakes, salt and pepper and sauté until tomatoes are soft (about 3 minutes)

4. Strain pasta, add pesto and tomatoes serve hot with parmesan on the side

This dish is great left over for lunch the next day as well 🙂



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