Ingredients for 4 people

  • 320 g Pasta (Penne or similar)
  • 1 garlic clove
  • 20 g pine nuts
  • 90 g extra virgin olive oil
  • 80 g basil (leaves only) plus extra for garnish
  • 80 g Parmigiano Reggiano – grated
  • 1 tbsp De Nigris Gold Label Smooth Flavour Balsamic Vinegar of Modena
  • 12 sundried tomatoes
  • 30 g shelled pistachios

For the recipe

First prepare the pesto:
Place the peeled garlic clove and half the olive oil, Parmigiano Reggiano, pine nuts and basil leaves in a blender and blend for one minute. Add the remaining olive oil, De Nigris Gold Label Balsamic Vinegar​, pine nuts, Parmigiano Reggiano, and basil leaves, and blend again until ingredients are just combined, but the pesto is still green.

Cook the pasta following the instructions on the package, then drain it, dress it with the pesto, pistachios, and sundried tomatoes and garnish with basil leaves.

Cooking with Chef Giovanni