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    Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva

    4 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
    • sugar
    • thyme
    • garlic
    • 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.