Pasta with Walnut and Sun-dried Tomato Pesto

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Pasta with Walnut and Sun-dried Tomato Pesto
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation

Ingredients

for
4
Ingredients
400 grams Rigatoni
100 grams sun-dried tomatoes (in oil)
6 pickled garlic cloves (in oil)
8 whole Walnut
30 grams shelled Pistachio
1 Tbsp Pumpkin seed oil
2 Tbsps sunflower oil
3 Tbsps pecorino romano (grated)
30 grams Arugula (fresh)
salt
peppers

Preparation steps

1.

Cook pasta in plenty of salted water until al dente, according to package instructions. Drain sun-dried tomatoes, reserving oil. Shell walnuts and finely chop. Finely chop pistachios. In a pan, heat tomatoes, garlic, walnuts and pistachios. Stir in pumpkin seed oil, 2 tablespoons sunflower oil and grated pecorino. Add one ladleful of pasta water. Season with salt and pepper. Rinse and finely chop arugula. Mix with sauce, and season with reserved sun-dried tomato oil.

2.

Drain pasta, mix with pesto, and season to taste. Serve immediately.