EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
An aromatic and fresh taste characterizes the pistachio pesto recipe that we will prepare today.
This tasty sauce, paired with dried tomatoes cut into strips and mozzarella cheese, is perfect for seasoning a short pasta as rigatoni.
RIGATONI WITH PISTACHIO PESTO, MOZZARELLA AND DRIED TOMATOES
Ingredients for 4 people: 320 g short pasta (rigatoni) – 2 mozzarellas – 100 g of Bronte pistachios – 15 g of pine nuts – 50 g fresh rocket – 8 sun-dried tomatoes – extra virgin olive oil
For the preparation of pistachio pesto you must use a blender or mortar. Pour in the pistachios, pine nuts and rucola salad. Blend or crush them, adding little by little the extra virgin olive oil. All this until you get a creamy and homogeneous pesto.
Add some oil if you have too thick a dough.
At this point, cook the rigatoni in salted boiling water for about ten minutes and drain.
Add the pistachio pesto, sun-dried tomatoes and mozzarella.
Now, mix everything well, sprinkle with a little black pepper and serve warm.
Enjoy your meal!