WHOLE GRAIN PENNE RIGATE WITH PARSLEY PESTO, STRACCIATELLA DI BUFALA
8.5 oz of Barilla wholegrain Penne
3.5 oz of parsley
1 oz of grated Parmigiano Reggiano
40 ml of extra virgin olive oil
2 tbsp of pistachios
20 tbsp of almonds
2 oz of stracciatella di bufala
4 raw green beans
Prepare the parsley pesto. Chop 3.5 oz parsley with 1 oz Parmigiano Reggiano cheese, 2 tbsp anchovies, 3 tbsp olive oil, 2.5 tbsp pistachio and 2.5 tbsp almonds.
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.
Set 2 oz Stracciatella di Bufala cheese on the bottom of each serving plate then top with the pasta.
Cut 4 raw green beans into julienne strips and use them to finish each plate. Add the thyme leaves to decorate.
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