Summer Penne Pasta with Basil Pesto
Recipe tags: easy difficulty, lunch, vegetarian, stovetop
|1 box||(16-ounce) rotini pasta|
|1½ Tbsp||Better Than Bouillon® Vegetarian No Chicken Base|
|may substitute with|
|Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)|
|½ cup||sun-dried tomatoes, finely chopped|
|1 cup||chopped walnuts|
|1 log||(4-ounce) goat cheese, broken into crumbles|
|½ cup||freshly grated Parmesan|
|7 oz||basil pesto|
|¼ cup||extra-virgin olive oil|
|freshly cracked pepper|
In a large pot, add 4 quarts of water and No Chicken Base; stir until base is dissolved. Bring water to a boil and cook pasta according to package directions; drain well and place cooked pasta into a large mixing bowl.
To bowl, add tomatoes, walnuts, goat cheese, Parmesan, pesto and oil; stir to combine. Salt and pepper to taste. Serve.