Penne with walnut pesto

Ingredients for 2 servings:

• 50 g walnuts
• 1 garlic clove(s)
• 20 g Parmesan
• 2 tbsp lemon juice
• 80 ml olive oil
• salt and pepper
• 250g penne
• 150 g cherry tomatoes
• 2 tbsp olive oil
• 20 g Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

With cherry tomatoes

1. Roast the walnuts in a pan without fat and roughly chop. Roughly chop the garlic clove. Finely grate the walnuts and Parmesan cheese. Place them in a tall container with the garlic, lemon juice, olive oil, salt, and pepper and blend with an immersion blender until coarsely ground pesto. 2. Cook the penne in plenty of salted water according to the package instructions until al dente. Trim the cherry tomatoes and cook in a pan with olive oil over medium heat for 10 minutes, until they burst slightly. Drain the pasta, add it to the tomatoes while still dripping wet, and toss to combine. Season with salt and pepper. Fold in the pesto. Serve sprinkled with 20 g of Parmesan cheese shavings. Per serving: 26 g protein, 74 g fat, 92 g carbohydrates = 1169 kcal (4896 kJ)