GLUTEN FREE PENNE WITH SUN-DRIED TOMATO PESTO, ARUGULA & PISTACHIOS
GF penne with sun-dried tomato pesto, tri-color tomatoes, arugula, mozzarella pearls, and pistachios.
"A vibrant gluten-free pasta bursting with color, texture, and freshness — you’re going to LOVE this dish!" - Alexia
Ingredients
- 12 oz Pastene Gluten Free Penne Rigate Pasta
- 1 (7 oz) container Pastene Sun Dried Tomato Pesto
- 1 (10 oz) can Pastene Tri-Colored Tomato Wedges, drained
- 4 cups Fresh Arugula
- 1/2 cup grated Parmigiano Reggiano Cheese
- 1 (8 oz) container Fresh Mozzarella Pearls
- 1/2 cup finely chopped Pistachios
- 1/2 cup Pastene Extra Virgin Olive Oil
- Sea Salt (to taste)
- Cracked Black Pepper (to taste)
- Red Chili Flakes (to taste)
Instructions
Cook the Pasta
Bring salted water to a rapid boil and cook the gluten-free penne rigate until al dente. Drain, drizzle with olive oil, and set aside.
Mix in the Pesto
Add the pasta to a large bowl and fold in the Pastene sun dried tomato pesto. Mix well until evenly coated.
Add the Tomatoes
Drain the liquid from the Pastene tri-colored tomato wedges and add them to the bowl. Gently mix to combine.
Add the Arugula
Add the fresh arugula to the pasta and mix well. Season to taste with sea salt, cracked black pepper, and red chili flakes.
Add Cheese and Nuts
Fold in the mozzarella pearls, grate Parmigiano Reggiano over the top, and drizzle with extra virgin olive oil.
Finish with Pistachios
Top with finely chopped pistachios, mix well, and serve at room temperature.