Summary

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

1. 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.
2. Peel and roughly chop the garlic. Cut the dried apricots into large cubes. Finely grate the parmesan.
3. 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.
4. Then fold half of the parmesan and a good pinch of salt into the pesto.
5. Bring the salted water for the pasta to the boil and cook the penne al dente in it. Drain and collect the pasta water.
6. 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.
7. Arrange the penne with the apricot and nut pesto on two plates. Sprinkle with the remaining pine nuts and the parmesan.