WHOLE GRAIN PENNE RIGATE WITH PARSLEY PESTO, STRACCIATELLA DI BUFALA

Recipe by starred chef Lorenzo Cogo
121 Views
 
MASTERY Level
40 min
122 Views
 
MASTERY Level
4 People
40 min
INGREDIENTS for 4 people

8.5 oz of Barilla wholegrain Penne
3.5 oz of parsley
1 oz of grated Parmigiano Reggiano
2 anchovies
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
thyme leaves

Preparation

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.

 

click here to discover the tutorial

Spring Eggs free First courses Short Whole grain
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