Whole Wheat Penne with Two Pestos
This pasta dish is a burst of flavors. The al dente pasta is first mixed with a tomato sauce, to which sautéed mushrooms and cherry tomatoes are added. It is served with two different pestos: one basil pesto and one sun-dried tomato pesto. Topped with a few teaspoons of Parmesan cheese, the result is delicious and completely satisfying.
Ingredients (for two servings)
- 250g of whole wheat penne
- 1/2 can of peeled tomatoes
- 2 cloves of garlic
- 1/2 teaspoon of sugar (or one chopped date)
- 100g of mushrooms
- 200g of cherry tomatoes
- 5 sprigs of basil
- 4 sun-dried tomatoes (in oil)
- 4 hazelnuts
- 4 almonds
- 1/2 lemon
- Olive oil
- Salt, pepper
- Parmesan cheese
Instructions
Preparation of the tomato sauce
- Slice the garlic thinly and sauté it over low heat in a pot with two tablespoons of olive oil.
- When the slices are crispy, add the peeled tomatoes and mash them slightly.
- Add a chopped date (or half a teaspoon of sugar) to reduce the acidity.
- Cover and let it simmer for the entire duration of the recipe.
Preparation of the pestos
- Basil pesto: In a food processor, add the basil, almonds, a teaspoon of Parmesan, a pinch of salt, lemon juice, and blend. Gradually add olive oil until you get a creamy sauce.
- Sun-dried tomato pesto: In a food processor, add the sun-dried tomatoes, hazelnuts, a teaspoon of Parmesan, salt, pepper, and blend. Gradually add olive oil until the consistency resembles that of mayonnaise.
Pasta and serving
- Cook the pasta in plenty of salted water until al dente.
- Drain and mix with the tomato sauce.
- Sauté the mushrooms and halved cherry tomatoes, then mix with the pasta.
- Serve with both pestos and a little Parmesan cheese.
