Radiatori with rocket and pistachio pesto

The rocket and pistachio pesto is the triumph of authenticity at the table. A veritable mine of vitamins and precious nutrients. Enjoy it with Garofalo radiators to better capture the seasoning.

Preparation Time

30"

Portions

4

Difficulty

medium

Ingredients

  • 200 g of Radiatori Garofalo (n. 87)

  • extra parmesan cheese in crumbs and extra pistachios.

  • For the preparation of the sauce: 30 g of fresh rocket; 45 g peeled pistachios; 35 g chopped parmesan; 1 clove garlic; extra virgin olive oil and salt.

Product used

Preparation

  • 1

    - Chop the pistachios, cut the rocket and chop the garlic clove. Mix it in a bowl together with the Parmesan. Generously add oil, mix and set aside.

  • 2

    - Boil plenty of salt water in a large pot. When it starts to boil, add the Garofalo Radiatori and boil for 9 minutes.

  • 3

    - Just before the pasta is ready, add a small bowl of the cooking water over the pesto and mix.

  • 4

    - Drain the pasta and mix it immediately with the pesto inside the bowl.

  • 5

    - Next, serve it by sprinkling over Parmesan crumbs and extra pistachios.