Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva
| Difficulty
Easy
|
Preparation  40 min
|
Servings for
4 people
|
Ingredients
320 g whole wheat pennette
100 g salted roasted Bronte pistachios
50 g Grana Padano
150 g cherry tomatoes
1 bunch fresh basil
extra virgin olive oil
sugar
thyme
garlic
salt & pepper
Preparation
Prepare the pistachio pesto by grinding the shelled pistachios in a mortar and then adding grated Grana Padano Riserva, basil leaves, a pinch of salt, olive oil and water until you have a soft, creamy pesto.
Cut the cherry tomatoes in half, arrange them on a baking sheet lined with parchment paper and dress with extra virgin olive oil, salt, sugar, herbs and garlic. Bake in an oven at 180 °C for 30 minutes.
Boil the whole wheat pennette in plenty of salted water, drain the pasta and dress with the pistachio pesto, cherry tomatoes and Grana Padano Riserva and serve.
Related recipes
|
Difficulty |
Preparation |
Servings for |
Fried potatoes bows
|
Difficulty |
Preparation |
Servings for |
Asparagus and mushroom salad with creamy Grana Padano vinaigrette
|
Difficulty |
Preparation |
Servings for |
Pumpkin risotto with Grana Padano and vegetable crisps
|
Difficulty |
Preparation |
Servings for |
Pasta, potatoes and Grana Padano rind ‘soup’
←
→
