Penne with Apricot and Nut Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g penne
- 6 apricot (s), dried
- 30 g hazelnuts
- 25 g walnut kernels
- 20 g pine nuts
- 1 clove garlic
- 70 g parmesan cheese
- 5 tablespoon olive oil
- Salt and pepper
Print Recipe
Pin Recipe Instructions
- First the pesto is made. To do this, roast the pine nuts in a pan without oil over medium heat until golden brown on all sides. Then take it out of the pan and let it cool down.
- Peel and roughly chop the garlic. Cut the dried apricots into large cubes. Finely grate the parmesan.
- Put the garlic, walnuts, hazelnuts, dried apricots and half of the pine nuts with the olive oil in a tall, narrow container and puree them finely with the magic wand. Alternatively, you can make the pesto with a stand mixer.
- Then fold half of the parmesan and a good pinch of salt into the pesto.
- Bring the salted water for the pasta to the boil and cook the penne al dente in it. Drain and collect the pasta water.
- Mix 200 ml of the pasta water with the pesto and then mix with the noodles in a large bowl. Season with pepper to taste.
- Arrange the penne with the apricot and nut pesto on two plates. Sprinkle with the remaining pine nuts and the parmesan.
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