Iberopasta

Recipes

Pesto and Sundried Tomato Penne

  • Iberopasta
Partilhar:
Pasta Used: Penne Rigate
Iberopasta
PREPARATION

10 min

TIME

10 min

DIFFICULTY

Easy

PEOPLE

5

Ingredients

400 g Penne A PORTUGUESA à sua mesa!
4 L water
300 g dried tomato
100 g pitted green olives
70 g basil leaves
200 g olive oil
1 gralic clove
70 g grated parmesan
50 g pecorino cheese
Salt and black pepper

Recipe

  1. Wash the basil, remove the fibrous part of the leaves and dry well.
  2. Place the basil, garlic, parmesan, pecorino and salt in a bowl. Blend with an hand blender or a kitchen robot until it is creamy. Meanwhile, add the olive oil.
  3. In a pan, bring the water to a boil and add salt. Cook the pasta for the time indicated on the package.
  4. Drain the pasta, mix with the olives, pesto sauce, dried tomato, pepper and serve.

Nutrition (Per 1 serving)

  • Calories
    kJ/ -
  • Proteins
    -
  • Carbohydrates
    -
  • Fat
    -