Penne with Red Pesto
Ingredients:
- 3/4 lb Organic Wholewheat Rummo
- Penne Rigate Nº 66
- 2 shallots
- 1 oz pine nuts
- 1 oz blanched almonds
- 9 oz sundried tomatoes
- Basil and rosemary, to taste
- 1 lemon, juice and zest
- Salt & pepper, to taste
- Extra virgin olive oil, as needed
Directions:
Peel and cut the shallots into pieces. Place all the ingredients in a blender container or the cup of an immersion blender. Pulse until well blended. Cook the Penne Rigate for 10 minutes in salted, boiling water. Strain. In a bowl, toss with the pesto until well coated. Serve. Buon appetito.
