Logo GP-RGB
Home  <  Serving suggestions  <  Italian classics  <  Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto
like_thumbLike
heart_likeLiked by 6

Share

  • fb
  • print
  • twitter
    Grana PadanoPasta

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

    Group 393Easy
    Group 3824 people
    T335 min

    Lactose free

    Ingredients

    • 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

    Preparation

    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.

    Related recipes

    Spaghetti pomodoro fresco basilico pnext
    Group 393

    Easy

    Group 382

    4 people

    T2

    20 min

    Spaghetti with fresh tomato, basil and Grana Padano Riserva
    passatelli verdi pnext
    Group 393

    Easy

    Group 382

    4 people

    T3

    45 min

    Spinach Passatelli, Grana Padano and Diced Carrots
    Baked_rigatoni_creamy_mushrooms_squash pnext
    Group 393

    Medium

    Group 382

    4 per.

    Group 388

    Baked rigatoni with creamy mushrooms and squash
    Risotto leggero con fave bresaola limone pnext
    Group 393

    Medium

    Group 382

    4 people

    T2

    30 min

    Light risotto with fava beans, bresaola, lemon and Grana Padano
    DISCOVER ALL THE RECIPES