Pesto is a traditional ingredient in the Italian cuisine which can be combined with a variety of dishes. We added De Nigris Gold Label Balsamic Vinegar to our pesto recupe for extra taste. Try this Pesto Pasta with Sundried Tomatoes and Pistachios, perfect for a quick and delicuous meal.
Ingredients for 4 People
- 11 oz Pasta (penne or similar)
- 1 garlic clove
- .7 oz pine nuts
- 3 oz extra virgin olive oil
- 2.8 oz basil (leaves only) plus extra for garnish
- 2.8 oz Parmigiano Reggiano, grated
- 1 tbsp De Nigris Gold Label Balsamic Vinegar
- 12 sundried tomatoes
- 1 oz shelled pistachios
For the recipe
First prepare the pesto:
Place the peeled garlic clove and half the olive oil, Parmigiano Reggiano, pine nuts and basil leaves in a blender and blend for one minute. Add the remaining olive oil, De Nigris Gold Label Balsamic Vinegar, pine nuts, Parmigiano Reggiano, and basil leaves, and blend again until ingredients are just combined, but the pesto is still green.
Cook the pasta following the instructions on the package, then drain it, dress it with the pesto, pistachios, and sundried tomatoes and garnish with basil leaves to garnish.
