Tomato Walnut Pesto Penne

Campbell's Tomato Walnut Pesto Penne Recipe

Pesto made with toasted walnuts, garlic, basil and spinach stirred into a rich Italian sauce is tossed with penne and topped with Parmesan cheese.

At a glance


20 min.


25 min.



Servings: 1 cup each

Cook: 5 min.

Made With

  • Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

    Prego® Heart Smart™ Ricotta Parmesan Italian Sauce

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1/4 cup walnuts, toasted
2 cloves garlic
1/2 cup loosely-packed fresh basil leaves
4 cups loosely packed baby spinach (about 1/2 of a 6-ounce package)
3 cups Prego® Heart Smart™ Ricotta Parmesan Italian Sauce
1 pound penne pasta (about 5 cups), cooked and drained
2 tablespoons Parmesan cheese (optional)

How to Make It

  • 1

    Place the walnuts and garlic into a food processor or blender. Cover and process until the mixture is finely chopped. Add the basil and spinach and process until the mixture forms a smooth paste.

  • 2

    Heat the sauce and the walnut mixture in a 2-quart saucepan over medium heat for 5 minutes or until the mixture is hot and bubbling.

  • 3

    Place the penne into a large bowl.  Add the sauce mixture and toss to coat. Sprinkle with the cheese, if desired.

Full Screen View

  • Recipe Note: If you're using a blender, reserve 1/4 cup pasta cooking liquid and add it to the walnut mixture for easier blending.
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes