2 servings

Prep time

5 min

Cook time

10 min

Total time

15 min

Pesto pasta

120 g Natural Cana 200 g penne pasta 70 ml vegetable broth 40 g pesto 70 g cherry tomatoes 20 g sun-dried tomatoes 8 g grated parmesan (optional) 15 g roasted pine nuts (optional) ⅓ handful of parsley few fresh basil leaves salt and pepper

How to prepare?

  1. Boil the pasta "al dente" according to package directions. Drain and put in a basket.
  2. Heat up a pan and make the vegetable broth warm. Add halved cherry tomatoes, sun-dried tomatoes, pesto and Cana. Boil for a few minutes.
  3. Add the cooked pasta to the vegetable broth mixture in the pan.
  4. Sprinkle chopped parsley, basil and grated parmesan over the pasta.
  5. Season with crushed black pepper and salt.
  6. Mix everything thoroughly until the pasta is well coated with the delicious sauce.
  7. Optional: Add toasted pine nuts for extra flavour and crunch.
  8. When serving, garnish the dish with fresh basil leaves and more grated parmesan. Enjoy!