Moringa Pesto Whole-Wheat Penne

          Homemade pesto is a great staple to have in your fridge at all times - ready for jazzing up salads, grains, beans and of course pasta! We love adding our Moringa Superleaf Powder to the mix for a delicious pesto that's far healthier than the shop bought alternatives. 

          Serves 4


          300g whole-wheat penne
          Handful of cherry tomatoes (quartered)
          2 handfuls of fresh spinach leaves 
          1 small echelon shallot, finely chopped
          1 small handful of rocket leaves
          fresh parsley or basil, roughly chopped (to garnish)
          freshly grated parmesan (to garnish, optional)

            Moringa pesto sauce:

            3-4 tsp Aduna Moringa Powder
            50g pine nuts
            2 handfuls of fresh basil 
            50ml extra-virgin olive oil
            2 cloves garlic
            50g parmesan cheese
            50ml water


              Put all the ingredients for the pesto sauce into a blender and blend until smooth. Add more olive oil if too thick. Set aside.

              Bring a large pot of water to boil and add a pinch of salt. Cook penne according to package instructions.

              While the penne is cooking, heat a little olive oil in a frying pan and sauté shallots until golden, then add the fresh spinach and stir, allowing the heat to wilt the leaves.

              As soon as the penne is cooked, drain in a colander (do not rinse the pasta), return it to the pot and add the sautéed shallots, spinach and cherry tomatoes. Add pesto sauce, salt and pepper to taste and carefully stir the pasta.

              Pour into a serving dish, toss through grated parmesan cheese, some fresh rocket leaves and sprinkle with chopped herbs.


              Recipe by Emina Dobardzic

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