Pennette with tomato, pesto and stracciatella
101 recipes
Green Mile
ingredients
servings
4
Dried pine nuts
70 grams
Pesto
250 grams
Cherry tomatoes
400 grams
Mile
200 grams
single courses from Italy
Green Mile
Green Mile
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious gluten-free recipe to savor cold
preparation
step 1
Weigh the millet. Note that cooking will increase by about 3.5 times.
step 2
Bake the millet in plenty of salt water: read the cooking times on the package, I use a brand that bakes in 25 minutes. Drain and let it cool.
step 3
In the meantime roast the pine nuts slightly in a pan, in a very low fire.
step 4
Cut four pieces of each cherry tomato and place them in a colander to lose the vegetation water.
step 5
Season the millet with abundant pesto, join the pine nuts and cherry tomatoes. Mix well. No more seasoning, just enough oil and salt of pesto. You can eat slightly warm or cold from the fridge
step 6
Great also as an appetizer, served in one-shot shorts.
step 7
For a scenic presentation, use a coppapasta and decorate with a cherry tomato and a basil or other leaf to taste.
