Peanut-topped Penne with Basil
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 cups uncooked, smooth Penne
- salt (to taste)
- 1 bunch fresh Basil
- 1 ½ inches fresh ginger
- 2 cloves garlic cloves
- 2 Tbsps olive oil
- 1 Vanilla bean
- ½ tsp Chili flakes
- 1.333 cups dry white wine
- 0.333 cup roasted, salted Peanuts (coarsely chopped)
- freshly ground Black pepper (to taste)
- freshly grated Parmesan (to taste)
Preparation
Kitchen utensils
1 Cutting board, 1 Knife (zum Bestreichen), 1 Kitchen shears, 1 Small knife
Preparation steps
1.
In a pot of salted boiling water, cook pasta per package instructions until al dente.
2.
Meanwhile, rinse the basil and shake dry, set a few sprigs aside for garnish and remove the leaves from the remaining stems. Cut leaves into thin strips.
3.
Peel the ginger root and grate finely. Peel the garlic and finely chop.
4.
Heat the oil in a skillet and saute the ginger and garlic for 1 to 2 minutes. Split the vanilla pod lengthwise and scrape out the seeds. Add the vanilla seeds, basil strips, chili pepper flakes and white wine to the skillet. Simmer for 2 to 3 minutes.
5.
Drain the cooked pasta and return to pot. Add the contents of the skillet and the chopped peanuts. Toss to incorporate. Serve in individual warmed bowls. Garnish with basil sprigs, pepper and freshly grated Parmesan cheese.
