A delicious and refreshing pasta salad perfect for any occasion.
Summer Penne Pasta with Basil Pesto
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Prep:
30 min. -
Cook:
20 min. -
Serves:
6
Recipes
Recipe tags: no-chicken base, easy difficulty, lunch, chicken, stovetop
Ingredients
| 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 |
| salt | |
| freshly cracked pepper |
Directions
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1
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.
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2
To bowl, add tomatoes, walnuts, goat cheese, Parmesan, pesto and oil; stir to combine. Salt and pepper to taste. Serve.
*Homemade basil pesto can be used, but for a quick make-ahead recipe pick up prepackaged basil pesto at your favorite grocery store. Additional basil pesto may be added, if desired. For a hearty meal, serve in a sour dough bread bowl.