Ingredients:
- 500g of Barilla Durum Wheat Rigatoni
- 200g pistachio
- 100g extra virgin olive oil
- 50g of orange juice
- 50g fresh basil
- 100g parmesan
- ½ clove of garlic
- Salt and black pepper to taste
- 6 units of burrata
Preparation mode:
In a blender, quickly process the pistachios with the olive oil, garlic, basil and orange juice until a homogeneous mixture is formed, but with small pieces. Transfer to a bowl and add the grated parmesan. Stir and season with salt and black pepper.
Cook the pasta in plenty of salted water according to the time indicated on the package. Drain and add directly to the bowl with the pesto. Stir gently. If necessary, add a ladle of cooking water.
Serve the pasta and finish with burrata and some reserved pistachios. Serve immediately.
Yield: 6 servings
