Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva
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
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.
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.
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.