Parsley pesto penne

Name: Parsley pesto penne
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 8.5 oz Barilla Whole Grain Penne; 3.5 oz Parsley; 1 oz Grated Parmigiano Reggiano; 2 Anchovies; 40 ml Extra Virgin Olive Oil; 2 tbsp Pistachios; 20 tbsp Almonds; 2 oz Stracciatella di Bufala; 4 Raw Green Beans; Thyme Leaves

40 minutes

A rich blend of herbs, nuts and cheese over whole grain penne, finished with stracciatella di bufala and crisp green beans for a fresh contrast.

Ingredients

4 servings

8.5 ozBarilla Whole Grain Penne

3.5 ozParsley

1 ozGrated Parmigiano Reggiano

2Anchovies

40 mlExtra Virgin Olive Oil

2 tbspPistachios

20 tbspAlmonds

2 ozStracciatella di Bufala

4Raw Green Beans

Thyme Leaves

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Prepare the parsley pesto. Chop the parsley with the Parmigiano Reggiano cheese, the anchovies, 3 tbsp olive oil, pistachio and almonds.

Step 2

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.

Step 3

Set 2 oz Stracciatella di Bufala cheese on the bottom of each serving plate then top with the pasta. Julienne cut 4 raw green beans and use them to finish each plate. Add thyme leaves as decoration.