Home  <  Serving suggestions  <  Italian classics  <  Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto
Like
Liked by 6

Share

    Grana PadanoPasta

    Egg-based garganelli with sun-dried tomato, pine nut, caper and Grana Padano red pesto

    Easy
    4 people
    35 min

    Lactose free

    Ingredients

    320 g egg-based garganelli pasta
    200 g sun-dried tomatoes in olive oil
    150 g Grana Padano
    50 g pine nuts
    30 g peeled almonds
    20 g capers in vinegar
    1 sprig of basil
    Extra virgin olive oil
    Salt & pepper

    Preparation

    STEP 1

    Toast the almonds and pine nuts in a non-stick pan over a gentle heat, stirring to ensure they golden evenly.

    STEP 2

    In a blender, place the toasted almonds and pine nuts, grated Grana Padano, sun-dried tomatoes, capers, and a few basil leaves and blitz adding a drizzle of extra virgin olive oil, until smooth.

    STEP 3

    Cook the garganelli in plenty of salted water and drain when al dente. Add the pesto to the pasta, mix well and serve immediately.

    Related recipes

    Easy

    4 people

    20 min

    Spaghetti with fresh tomato, basil and Grana Padano Riserva

    Easy

    4 people

    45 min

    Spinach Passatelli, Grana Padano and Diced Carrots

    Medium

    4 per.

    Baked rigatoni with creamy mushrooms and squash

    Medium

    4 people

    30 min

    Light risotto with fava beans, bresaola, lemon and Grana Padano

    DISCOVER ALL THE RECIPES


    An iconic product


    The PDO


    Fun Facts


    The consortium members