Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva

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Whole Wheat Pennette with Pistachio Pesto and Grana Padano Riserva

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 Bronte 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.