Penne with red pesto
Ingredients
For
4
personnes
- 450 g penne pasta
- 80 g of sun-dried tomatoes in oil
- 4 tablespoons of olive oil from Haute-Provence PDO
- 30 g of grated Parmesan
- 30 g of pine nuts
- 10 basil leaves
- Salt, pepper
Tip
For this penne with pesto rosso, we recommend a full-flavoured French olive oil (in this case, an olive oil from Haute-Provence: PDO), which will add vegetal and herbaceous notes, as well as character, to your dish. You could choose olive oils from: Aix-en-Provence (PDO), Nîmes (PDO) or Provence (PDO)... Another recipe idea: our farfalle with artichoke and Parmesan sauce!
Instructions
- Bring a large saucepan of salted water to the boil. Add the penne to the boiling water. Cook according to the time stated on the packet. Once cooked, drain the penne.
- Drain the sun-dried tomatoes from the oil. In a blender, blend the sun-dried tomatoes with the grated Parmesan, pine nuts and basil. Whilst continuing to blend, gradually pour in the Haute-Provence olive oil PDO. Season with pepper.
- In a serving dish, mix the penne with the pesto rosso. Serve hot, sprinkled with Parmesan.
Tip
For this penne with pesto rosso, we recommend a full-flavoured French olive oil (in this case, an olive oil from Haute-Provence: PDO), which will add vegetal and herbaceous notes, as well as character, to your dish. You could choose olive oils from: Aix-en-Provence (PDO), Nîmes (PDO) or Provence (PDO)... Another recipe idea: our farfalle with artichoke and Parmesan sauce!
We recommend...
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
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