The English Post

Whole wheat penne with basil sauce

WHOLE WHEAT PENNE WITH BASIL SAUCE
Written by Veronica Lavenia

Whole wheat penne with basil sauce is a classic of Italian cuisine and of summer table.

In this whole wheat penne with basil sauce, the classic basil pesto is enriched with proteins and nutrients of cannellini, varieties of beans, perfect for a creamy pesto, rich in taste. Ideal to taste warm or cold is a nutritionally complete recipe: complex pasta carbohydrates provide energy, cannellini contain valiable proteins, tomatoes have an antioxidant action and olive oil adds good fats.

Whole wheat penne with basil sauce: Ingredients

Serves 2

50 g (2 oz) basil leaves

2 tbsp pine nuts

200 g (7 oz) cannellini bean, canned

Pinch of sea salt

White pepper, to taste

4 tbs Extra virgin olive oil

150 g (5 oz) cherry tomatoes

200 g (7 oz) whole wheat penne (or other short pasta)

Whole wheat penne with basil sauce: Method

  1. Blend the basil, pine nuts, cannellini with salt, pepper and 3 tbsp olive oil until they get a creamy mixture.
  2. Clean and cut in half the cherry tomatoes, season with salt and a tablespoon of oil.
  3. Cook the pasta al dente in boiling salted water.
  4. Season the pasta with pesto, cherry tomatoes, mix and serve. 

 

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About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.