PINK PENNE WITH NUTS AND PARMIGIANO REGGIANO RINDS
11.3 oz Barilla Penne
1 yellow pepper
3.5 oz white onion
2.8 oz boiled beetroot
1.8 oz Parmigiano Reggiano cheese rinds
A handful of chopped walnuts and pistachios
2-3 tablespoons extra virgin olive oil
salt and pepper to taste
Scrape the Parmesan rinds, cut them into cubes and soften them by soaking them in a little milk.
Wash the yellow pepper and cut it into julienne strips.
Aromatise a little extra virgin olive oil in a non-stick pan and sauté the chopped onion. Then add the yellow pepper, cook for one minute and add the chopped beetroot.
Cook for a few moments and then blend, adding salt and pepper
In the meantime, cook the pasta: bring 2 l / 3.5 pints of lightly salted water to a boil. Throw in the pasta, boil for 2 minutes, put a lid on and turn off the heat. Let the pasta cook, off the fire and with the lid on, for another 10 mins. This is the so-called passive cooking, which, besides being practical, also saves energy.
Drain the pasta al dente and place it in a bowl with a drizzle of olive oil and pour in the beetroot sauce. Mix it with a wooden spoon, making sure it does not stick.
Top with the parmesan rinds and coarsely chopped nuts and serve.