Preheat oven to 350°F. Grease a 9 x 5-inch loaf pan. Sprinkle with flour; tap out any excess.
Combine the 3 cups flour, Parmesan, pine nuts, baking powder, baking soda, basil, thyme, rosemary, salt and pepper in large bowl.
Whisk together buttermilk, tomato paste, oil and egg in medium-size bowl. Add to flour mixture; stir until no traces of flour remain. Spoon batter into prepared pan.
Bake in 350°F oven for 50 minutes or until wooden pick inserted in center comes out clean. Transfer pan to wire rack to cool for 10 minutes. Turn bread out onto rack to cool completely.