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    Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto

    Group 393Easy
    Group 3824 people
    T335 min

    Lactose free


    • 320 g egg-based garganelli pasta
    • 200 g sun-dried tomatoes in olive oil
    • 150 g Grana Padano
    • 50 g pine nuts
    • 30 g peeled almonds
    • 20 g capers in vinegar
    • 1 sprig of basil
    • Extra virgin olive oil
    • Salt & pepper


    STEP 1

    Toast the almonds and pine nuts in a non-stick pan over a gentle heat, stirring to ensure they golden evenly.

    STEP 2

    In a blender, place the toasted almonds and pine nuts, grated Grana Padano, sun-dried tomatoes, capers, and a few basil leaves and blitz adding a drizzle of extra virgin olive oil, until smooth.

    STEP 3

    Cook the garganelli in plenty of salted water and drain when al dente. Add the pesto to the pasta, mix well and serve immediately.