Penne Pasta with Carrot Top Pesto

a photo of penna pasta with carrot top pesto, diced tomato and parmesan cheese


  • 1 cup penne pasta (I use gluten free, but you can use regular penne too)
  • 3 Roma tomatoes, diced
  • carrot top pesto (you can sub in regular, store-bought pesto to really make this a fast recipe)
  • parmesan cheese


Bring a pot of water to a boil. If you like to throw salt in your boiling water, go for it. Add the penne and cook about 7-10 minutes (check for desired tenderness at 7 minutes). If you’re doing the carrot top pesto, that is pretty quick to make, but I recommend making that first or in advance. If you’re using store bought pesto to save time, that’s fine too. Dice your Roma tomatoes. Drain the pasta when it’s done and return to the pot but turn off the burner. Throw in the diced tomato. Spoon in how much pesto you want and mix it all together. Add the parmesan cheese when serving. Makes 2 servings.

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