This Mediterranean recipe is sweet and rich, it is also known as ‘Pesto rosso’ as it is made with sundried tomatoes, which give it its vibrant red color. This recipe is excellent for long pasta shapes and works best with 100% durum wheat flour pasta.
Ingredients for 4/5 people
- 500 gr Fresh Pasta
- 300 gr of RawPasta Pesto Rosso
- Chopped pistachios to taste
Try these pasta shapes:
You can also try 100% semolina pasta, whole-grain pasta or egg pasta.
Cook the pasta in a large pot of salted boiling water. In the meanwhile slowly heat up the pesto sauce in a pan and add a ladle of pasta water. Drain the pasta once it is ‘al dente’ and keep some pasta water aside. Sauté the pasta in the pan with the sauce and add a few ladles of pasta water to amalgamate the mixture. Serve with sprinkled pistachios on top.
Your ‘pasta fresca’ with ‘pesto rosso’ is ready.
Pappardelle with Sundried Tomato Pesto Rawpasta