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    Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva

    Group 393Easy
    Group 3824 people
    T340 min


    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
    salt & pepper


    STEP 1

    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.


    STEP 2

    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.

    STEP 3

    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.