FOR 4 PEOPLE
3/4 lb Organic Wholewheat Rummo
Penne Rigate Nº 66
1 oz pine nuts
1 oz blanched almonds
9 oz sundried tomatoes
Basil and rosemary, to taste
1 lemon, juice and zest
Salt & pepper, to taste
Extra virgin olive oil, as needed
Peel and cut the shallots into pieces. Place all the
ingredients in a blender container or the cup of an
immersion blender. Pulse until well blended. Cook the
Penne Rigate for 10 minutes in salted, boiling water.
Strain. In a bowl, toss with the pesto until well coated.
Serve. Buon appetito.