RECEPT: Vegetarian pasta pesto

Time for another healthy recipe! And this time one of my favorites. This recipe is originally by Amber Alberda, who wrote books about healthy food and this was one of her recipes in het cookbook. It's an easy, very healthy and ofcourse delicious recipe. You don't miss the meat if you're not a vegetarian, and clearly: I'm not a vegetarian.

Let's start with the ingredients:

* Whole weat penne rigate pasta
* Olive oil of good quality
* Garlic (about 4 pieces)
* Feta cheese
* Freshly washed spinach
* 20 pieces of sun dried tomatoes in an oil base
* Pine kernels
* Cherry tomatoes
* Black olives
* Thyme
Click the words below for the complete recipe!



First of all: slice app. 20 cherry tomatoes in equal halfs and put them in a pre-heated oven with some seasalt and olive oil for about 20-25 minutes. Or: until they become wrinkly and soft.

In the mean time you can boil a lot of water in a big pot for the pasta. Cook your whole weat penne pasta as described on the package and don't forget to add lots of seasalt and/or olive oil to the boiling water.


Purée about 80ml of olive oil, 20 sundried tomatoes, 4 pieces (I always use more!) of garlic and some thyme until it has become a smooth substance.


Later on you can add some pinekernels and purée it again. If the pesto is too thick, add a cup of your boiling water (from the pasta) to the pesto.


When your pasta is ready, mix it with the pesto. It's a good idea to use a big bowl for this. Make sure the pesto is everywhere and spread it all out.


And last but not least: add your cherry tomatoes and again mix it all together.

Serve it with some fresh spinach, olives and feta cheese and you're ready to go! Bon appetit!