Gramigna Pasta With Pesto, Rosa Tomato & Roquette Recipe
Make Gramigna Pasta With Pesto, Rosa Tomato & Roquette Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta
Pesto
Vegetables
Optional Garnish
Method
Cooking Pasta
- 1
Boil Water
In a large pot, bring salted water to a rolling boil.
- 2
Cook Pasta
Add the gramigna pasta to the boiling water and cook according to package instructions, usually around 8-10 minutes, until al dente.
- 3
Drain Pasta
Once cooked, drain the pasta in a colander and set aside, reserving a bit of the pasta water.
Making Pesto
- 4
Prepare Ingredients
In a food processor, add the fresh basil leaves, pine nuts, grated Parmesan cheese, and garlic clove.
- 5
Blend Pesto
Pulse the ingredients while slowly drizzling in the olive oil until a smooth paste is formed. Season with salt to taste.
Combining Ingredients
- 6
Mix Pasta and Pesto
In a large bowl, combine the drained pasta with the pesto sauce. If the mixture seems too thick, add a little reserved pasta water to reach the desired consistency.
- 7
Add Vegetables
Chop the rosa tomatoes and add them along with the ruccola to the pasta. Toss gently to combine all ingredients.
Serving
- 8
Plate the Dish
Divide the pasta among serving plates. Optionally, garnish with shaved Parmesan cheese and toasted pine nuts.
- 9
Enjoy
Serve immediately and enjoy your delicious Gramigna Pasta with Pesto, Rosa Tomato & Roquette!
