Penne rigate with pistachios
– 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
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