Wholegrain penne with sage pesto

Total time: 20m
Preparation Time: 20m

For 2 people

Nutritional Information

Contains 875 Kcal, 24g Protein, 68g Carbohydrates, 55g Fat


  • Pesto
  • 40 g almonds
  • 20 sage leaves
  • 1 garlic clove
  • 0.75 dl olive oil
  • 1 pinch salt
  • 40 g grated Parmesan
  • a little pepper
  • Penne
  • 200 g whole-grain pasta (e.g. penne)
  • salted water, boiling
  • a little grated Parmesan

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  • Pesto

    Toast the almonds in a non-stick frying pan for approx. 3 mins., leave to cool. Blitz the almonds, sage and garlic in a food processor. Mix in the oil and cheese, season.
  • Penne

    Cook the pasta in boiling salted water until just al dente, drain the pasta, reserve approx. 100 ml of the cooking water and set aside. Mix the pesto, pasta and reserved cooking water, scatter a little parmesan on top.
  • Note:

    Also tastes great cold as a salad.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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