Rigatoni with pistachio, peas and basil pesto

850 Views
 
Livello MASTERY
20 min
851 Views
 
Livello MASTERY
4 Persone
20 min
INGREDIENTI: per 4 persone

11.5 oz Barilla Rigatoni

6 tbsp extra virgin olive oil

8 basil leaves

1 cup shelled pistachios

1 cup peas, defrosted

¾ cup Parmigiano Reggiano cheese

salt and black pepper to taste

Preparation

Boil the pasta according to directions and keep 1 cup of the boiling water.

Meanwhile, in a blender process pistachio until roughly chopped. Add peas, basil olive oil, and salt and pepper, then process a little longer until the mixture is smooth and well blended. Turn off the blender and stir in cheese, salt and pepper and place the mixture in a bowl, then dilute with 1 cup of pasta cooking water. Drain pasta and toss with pesto.

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