Summer Penne Pasta with Basil Pesto

30 Min.
20 Min.
6
Ingredients
1
(16-ounce) box rotini pasta
1 (16-ounce) box rotini pasta
tablespoons Better Than Bouillon® Vegetarian No Chicken Base (may substitute with Reduced Sodium Roasted Chicken Base)
1½ tablespoons Better Than Bouillon┬« Vegetarian No Chicken Base (may substitute with Reduced Sodium Roasted Chicken Base)
½
cup sun-dried tomatoes, finely chopped
½ cup sun-dried tomatoes, finely chopped
1
cup chopped walnuts
1 cup chopped walnuts
1
(4-ounce) log goat cheese, broken into crumbles
1 (4-ounce) log goat cheese, broken into crumbles
½
cup freshly grated Parmesan
½ cup freshly grated Parmesan
7
ounces basil pesto*
7 ounces basil pesto*
¼
cup extra-virgin olive oil
¼ cup extra-virgin olive oil
salt
salt
freshly cracked pepper
freshly cracked pepper
Directions
  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.
  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.

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