Rigatoni with pistachio, peas and basil pesto

938 Views
 
MASTERY Level
20 min
939 Views
 
MASTERY Level
4 People
20 min
INGREDIENTS for 4 people

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.

Spring Summer Dry Eggs free Short Vegetarian
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

Click here
Would you like to be updated about the gourmet world news? Sign up.
Login