Penne with fresh pesto Bronte pistachios

ingredienti

persone

4

Cipolle

1 unit

Burro

1 knob

Sale

to taste

Formaggio grattuggiato

2 spoons

Penne rigate

400 grams

Pistacchi

200 grams

Pinoli secchi

10 grams

Pancetta

125 grams

Panna da cucina UHT

120 grams

Penne with fresh pesto Bronte pistachios

Penne with fresh pesto Bronte pistachios

pronta in

25 minuti

difficoltà

categoria

Primi Piatti
da Italia

fabbisogno giornaliero

100% Fat

100% Protein

100% Carbohydrates

questo piatto è

con glutine con lattosio con noci con carne

Foto Ricetta Penne with fresh pesto Bronte pistachios

If you want to prepare the pesto not consume it immediately, you can chop the pistachios / pine nuts / salt and put in a jar, taking care to cover well the surface with extra-virgin olive oil and refrigerate for a few days.

Foto preparazione Penne with fresh pesto Bronte pistachios

step 1

Shell the pistachios and remove the skins that covers them, a fast method to remove it is to immerse the pistachios in boiling water a few minutes until it is seen that the peel is detached.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 2

Dry them with a paper towel after which put them in a blender with the tip of a teaspoon of salt, pine nuts and chop fine.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 3

In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 4

Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire. The consistency should be soft.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 5

Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 6

In a pan sauté with some butter and onion, then add the fresh diced bacon or ham, then lightly browned.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 7

Add the pistachio pesto, a ladle of hot water and salt. Cook for five minutes and then add 120 ml cream and leave a few more minutes on the fire.
Foto preparazione Penne with fresh pesto Bronte pistachios

step 8

Cook the pasta and finish the last few minutes of cooking in the pan with the sauce of pistachios. If necessary, add a dash of extra virgin olive oil raw. Sprinkle with grated cheese.

fabbisogno giornaliero (per persona)

Main +

Calories 894.54 kcal n.d.

Fat 49.44 g n.d.

Carbohydrates 97.93 g n.d.

Protein 26.64 g n.d.

Fibers 9.07 g n.d.

Water 63.88 g n.d.

Ashes 4.21 g n.d.

Sugars 9.93 g n.d.

Starch 68.98 g n.d.

Minerals +

Calcium 145.7 mg n.d.

Sodium 617.99 mg n.d.

Phosphorus 515.64 mg n.d.

Potassium 834.35 mg n.d.

Iron 4.29 mg n.d.

Magnesium 130.26 mg n.d.

Zinc 2.98 mg n.d.

Copper 1.06 mg n.d.

Manganese 1.83 mg n.d.

Selenium 9.02 mcg n.d.

Fluorine 2.03 mcg n.d.

Vitamins +

A 132.38 mcg n.d.

A IU 329.81 IU n.d.

A RAE 37.43 mcgRAE n.d.

B1 1.94 mg n.d.

B2 0.35 mg n.d.

B3 4.84 mg n.d.

B5 0.75 mg n.d.

B6 1.16 mg n.d.

B9 0.0 mcg n.d.

B12 0.01 mcg n.d.

C 4.2 mg n.d.

E 3.75 mg n.d.

B12 added 0.0 mcg n.d.

D 0.06 mcg n.d.

K 1.78 mcg n.d.

Lipids +

Monounsaturated 15.78 g n.d.

Polyunsaturated 13.24 g n.d.

Saturated 7.09 g n.d.

Cholesterol 11.33 mg n.d.

Amino acids +

Phenylalanine 1.46 g n.d.

Isoleucine 1.19 g n.d.

Histidine 0.68 g n.d.

Leucine 2.15 g n.d.

Lysine 1.19 g n.d.

Methionine 0.41 g n.d.

Tyrosine 0.65 g n.d.

Threonine 0.98 g n.d.

Tryptophan 0.39 g n.d.

Valine 1.47 g n.d.

Other +

Ethyl alcohol 0.0 g n.d.

Caffeine 0.0 mg n.d.

Theobromine 0.0 mg n.d.

Caricamento Foto Foto passaggio