Penne with walnut & chestnut pesto

Penne with walnut & chestnut pesto

Total: 20 min. | Active: 20 min.
vegetarian, lactose-free
Nutritional value / person: 760 kcal
, Fat: 39 g
, Carbohydrate: 74 g
, Protein: 22 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@bettybossi.ch

Pasta

200 g spelt pasta (e.g. penne)
salted water, boiling

Pesto

50 g walnut kernels, roasted
50 g cooked chestnuts (soft)
1 tbsp lemon juice
2 tbsp olive oil
¼ tsp salt
a little pepper
30 g Parmesan, grated
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How it's done

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Pasta

Cook the pasta in boiling salted water until just al dente. Set aside approx. 3 tbsp of the cooking water, drain the pasta, then return it to the pan.

Pesto

In a measuring cup, puree the walnut kernels with the reserved cooking water and all the other ingredients up to and including the pepper. Add the cheese, mix, then mix the pesto in with the pasta.

Good to know
Tip: Add 1 tsp of rosemary needles to the walnuts, puree with the rest of the ingredients.

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