Parsley pesto penne
Parsley pesto penne
40 minutes total
A rich blend of herbs, nuts and cheese over whole grain penne, finished with stracciatella di bufala and crisp green beans for a fresh contrast.
Ingredients
Serves 4
| 8.5 oz | Barilla Whole Grain Penne |
| 3.5 oz | Parsley |
| 1 oz | Grated Parmigiano Reggiano |
| 2 | Anchovies |
| 40 ml | Extra Virgin Olive Oil |
| 2 tbsp | Pistachios |
| 20 tbsp | Almonds |
| 2 oz | Stracciatella di Bufala |
| 4 | Raw Green Beans |
| Thyme Leaves |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Prepare the parsley pesto. Chop the parsley with the Parmigiano Reggiano cheese, the anchovies, 3 tbsp olive oil, pistachio and almonds.
Step 2
Cook 8.5 oz Barilla Whole grain Penne in salted boiling water for 6 minutes, making sure that it is al dente when ready to drain. Once the pasta is cooked, add the pesto and blend with a little of the cooking water or vegetable stock to obtain a creamy sauce.
Step 3
Set 2 oz Stracciatella di Bufala cheese on the bottom of each serving plate then top with the pasta. Julienne cut 4 raw green beans and use them to finish each plate. Add thyme leaves as decoration.