Easy
4 people
40 min
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.
