Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto
Ingredients320 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
PreparationToast 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.