PINK PENNE WITH NUTS AND PARMIGIANO REGGIANO RINDS

699 Views
 
MASTERY Level
30 min
700 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

 

Preparation

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.

 

sustainable recipe Dry Eggs free Semolina Short Vegetarian
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