Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva

Printable version
Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva
Share facebook share twitter share pinterest share

Details

. Difficulty: Easy . Serves: 4 people . Preparation time: 40' . Variety: Pasta
Lactose free Lactose free

Ingredients

320 g whole wheat pennette
100 g salted roasted pistachios
50 g Grana Padano
150 g cherry tomatoes
1 bunch fresh basil
extra virgin olive oil
sugar
thyme
garlic
salt & pepper

Preparation

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.
Share facebook share twitter share pinterest share
Siglacom - Internet Partner