EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Here we are today with a new recipe! Even today, an original dish that is tasty and ready in no time: rigatoni with pistachio pesto, mozzarella and sun-dried tomatoes.
This variant of the classic Genoese pesto offers an original and fresh taste at the same time that will surely be appreciated by your guests.
RIGATONI WITH PISTACHIO PESTO, MOZZARELLA AND SUN DRIED TOMATOES
Ingredients for 4 people: 320 g rigatoni pasta – 2 Mozzarella – 100 g Bronte pistachios – 15 g pine nuts – 50 g fresh rocket – 8 dried tomatoes – extra virgin olive oil
You will need a hand blender or mortar first. Pour in the shelled pistachios, pine nuts and rocket. 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.
Continue by cutting the dried tomatoes into thin strips. Dice the Mozzarella and set aside. You can actually cut both the dried tomatoes and the mozzarella in the same way (both in strips or both in pieces) to give a uniform and creative look to the dish.
Cook the rigatoni in boiling salted water for about ten minutes and drain. Add the pistachio pesto, sun–dried tomatoes and mozzarella. In this step you can also let the pasta cool before mixing it with the dressing to get a delicious cold pasta.
Finish by mixing everything well, sprinkle with a little black pepper and serve your dish hot. You can add some whole pistachio as garnish on the dish.
Enjoy your meal!