Wholegrain penne with sage pesto

Wholegrain penne with sage pesto

Total: 20 Min. | Active: 20 Min.
vegetarian, lactose-free
Nutritional value / person: 875 kcal
, Fat: 55 g
, Carbohydrate: 68 g
, Protein: 24 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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40 g almonds
20 sage leaves
1 garlic clove
¾ dl olive oil
40 g grated Parmesan
1 pinch salt
a little pepper


200 g whole-grain pasta (e.g. penne)
salted water, boiling
a little grated Parmesan
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How it's done

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Toast the almonds in a non-stick frying pan for approx. 3 mins., leave to cool. Blitz the almonds, sage and garlic in a food processor. Mix in the oil and cheese, season.


Cook the pasta in boiling salted water until just al dente, drain the pasta, reserve approx. 100 ml of the cooking water and set aside. Mix the pesto, pasta and reserved cooking water, scatter a little parmesan on top.

Good to know
Note: Also tastes great cold as a salad.

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