Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto
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
Toast the almonds and pine nuts in a non-stick pan over a gentle heat, stirring to ensure they golden evenly.
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.
Cook the garganelli in plenty of salted water and drain when al dente. Add the pesto to the pasta, mix well and serve immediately.