mediterranean pesto penne

It’s been over 2 months… eep! 🙂 I’ve been loitering around your blogs, enjoying the recipes you’ve posted, and protesting with time to slow down so I get the chance to cook up some of my own. Today, I’m going to share with you a recipe I love; it’s quick to make, healthy to munch on, and I think some chicken added to the dish will up the nutritional value. As with sauces made from scratch, they’re all about “to taste”, so feel free to modify the pesto sauce to make it nuttier, greenier, or cheesier 😉

Serves: 2


250 g penne pasta

3 cups fairly packed greens (basil recommended)

1/4 cup pine nuts (I opted for walnuts this time)

1/4 cup olive oil

2 cloves of garlic

50g parmesan cheese, or to taste

dash of salt, pepper, smoked paprika, and oregano

1/4 cup sliced olives

1/4 cup sundried tomatoes, sliced



Cook pasta in large saucepan of salted boiling water according to packet directions, until al dente.

Drain and set aside.

Place pesto ingredients in a mini food processor and blend until smooth.

Toss through the penne pasta.

Serve with sundried tomatoes, shredded chicken and/or olives, as desired.

11 thoughts on “mediterranean pesto penne

  1. mjskit says:

    Glad to see you back! What a great late summer recipe to come back with! Love a gorgeous pesto with pasta! Liked your suggestion of adding the sundried tomatoes.

  2. Rayoon says:

    Salams love mashallah you are a really really really good cooker and photographer.
    All of the food you cook always I can’t wait to eat it.
    I also remember when we came to your house and ate the food u did in 10 seconds
    Wow yum yum yummy !!!!!!

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