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

Ingredients

2 people

Hint:


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:

Betty Bossi Koch-Center
kochen@bettbossi.ch

Pesto

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

Penne

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

Pesto

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.

Penne

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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