Penne rigate with pistachios

For 6 people

– 400 g of penne rigate (or other similar pasta)

– 80 g of shelled pistachios (salted)

– 1 sprig of rosemary

– 100 g of butter

– 50 g of grated Parmesan

– Salt

Total Time: 20 min

Preparation: 20 min

Coarsely mix the pistachios with the sprig of rosemary stripped of its hardest part (you should not make a powder but rather a mixture of powder and larger or smaller pieces).
Melt the butter in a pan and add the pistachios.
Place the pasta to cook in a large volume of salted boiling water.
1 minute before the end of cooking, drain the pasta and finish cooking them in the pan, adding a little of their cooking water.

Add the grated Parmesan and serve