Penne with Sundried Tomatoes and Basil Pesto

We had friends over for lunch today. It has been a while since I made pasta. Armed with a jar of sundried tomatoes and loads of fresh basil leaves, I decided to combine both.


100gms chicken ham chopped finely

3 tbsps of minced garlic + 1 tbsp garlic for the pesto

200 gms button mushrooms

300 gms of penne [I added a little fusilli in too. Just as I started, I realised did not have enough of either]

Olive oil

6 pieces of sundried tomatoes

6 basil leaves

1 cube of amul cheese grated

4 cashews

1/2 cup milk


For the pesto

Blitz the sundried tomatoes, 1 tbsp garlic, basil leaves, cashew, and cheese with a little bit of olive oil. Keep it aside.

For the pasta sauce

Heat 1 tsp of olive oil. Add the chicken ham and garlic and toss for about 5-6 minutes. Then add the button mushroom and salt and pepper. When the mushrooms soften, add the pesto and stir for 5 minutes. Then add the boiled pasta and half cup of milk. Toss it around and serve it while it is hot.

Pasta with Sundried tomatoes and basil pesto


Another view




Filed under Chicken

2 responses to “Penne with Sundried Tomatoes and Basil Pesto

  1. Hey Swagata, I remember eating a vegetarian version of penne with basil pesto from your dabba once. Is it the same preparation minus chicken?

    • swagataraha

      Hey Archana! Yes, quite similar. Except that it I used tomatoes and not sundried tomatoes in that recipe and of course lots of veggies!

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