Gluten Free Penne With Pistachio Pesto And Heirloom Tomato Salad
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
57
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 medium
Tomatoes (heirloom, diced)1 cup
Unsalted Pistachios1 clove
Garlic (peeled and chopped)1 cup
Grated Romano Cheese1
SaltDirections:
1
Place diced tomatoes in a large mixing bowl and season with salt and pepper
2
Drizzle tomatoes with olive oil and set aside
3
Bring a large pot of water to a boil, add salt
4
Cook pasta 1 minute less than required cooking time on package
5
Combine basil, pistachio, garlic, Parmigiano-Reggiano cheese and romano cheese in a blender
6
Pulse on medium high for 15 seconds
7
Turn blender to medium speed and slowly drizzle in the remaining olive oil to emulsify the pesto
8
Add ice cubes and blend to combine
9
Pour pesto into a large mixing bowl
10
Drain pasta and reserve 1/2 cup of the pasta cooking water
11
Add pasta and pasta cooking water to pesto
12
Top with the heirloom tomatoes before serving