Penne with sun-dried tomato pesto
4 servings
30 minutes
Penne with sun-dried tomato pesto is an exquisite Italian masterpiece with a vibrant Mediterranean flavor. The combination of sweet-spicy sun-dried tomatoes, crunchy nuts, and aromatic basil offers a rich and harmonious taste, enhanced by the spiciness of garlic and the tenderness of Grana Padano cheese. This pesto achieves a velvety texture thanks to the addition of olive oil, while the penne pasta perfectly holds this rich sauce. The dish is ideal for both cozy family dinners and refined gastronomic evenings. It is served warm, with a final touch of fresh parsley adding a light note of freshness. Penne with sun-dried tomato pesto is the perfect choice for lovers of intense flavors and true connoisseurs of Italian cuisine.
1
Roast pumpkin seeds, pine nuts, and cashews in a dry heated pan over medium heat for about 2-3 minutes until the pine nuts turn golden.
- Pumpkin seeds (pepitas): 0.3 glass
- Pine nuts: 0.3 glass
- Raw cashews: 0 g
2
Blend dried tomatoes with oil from the jar, nuts and seeds, purple basil, mint, minced garlic cloves, and grated cheese in a food processor until smooth. To achieve a uniform mass, add olive oil and blend again.
- Sun-dried tomatoes in oil: 0.5 jar
- Pumpkin seeds (pepitas): 0.3 glass
- Pine nuts: 0.3 glass
- Raw cashews: 0 g
- Purple basil: 1 bunch
- Mint: 0.5 bunch
- Garlic: 3 cloves
- Grana Padano cheese: 50 g
- Extra virgin olive oil: 50 ml
3
Cook the penne according to the instructions on the package. At the end of cooking, reserve a ladle of the broth to dilute the sauce if needed.
- Penne rigate: 500 g
4
Mix pesto with penne in a salad bowl.
- Sun-dried tomatoes in oil: 0.5 jar
- Pumpkin seeds (pepitas): 0.3 glass
- Pine nuts: 0.3 glass
- Raw cashews: 0 g
- Purple basil: 1 bunch
- Mint: 0.5 bunch
- Garlic: 3 cloves
- Grana Padano cheese: 50 g
- Extra virgin olive oil: 50 ml
5
Sprinkle with finely chopped parsley on top.
- Chopped parsley: to taste
