Today’s recipe: Gluten free penne corn pasta with pesto, potatoes and green beans.

Today we have thought about an easy summer recipe also adapt for people who unfortunately have food intolerances.Here we offer you a nice variation of a traditional Italian dish.

Since 1800 Pesto sauce has had an important role for Italian cuisine and it is world widely known as a pasta sauce. Thanks to its ancient origin today there are many different variations and recipes for it. The large number of variation is due to the different traditions of Italian families.
The Turri family has selected this variation made with Extra Virgin PDO Garda Oil that thanks to its delicate organoleptic features exalts each ingredients giving a unique and delicious taste.
Ingredients for making Pesto:
30g of fresh basil
20g of pine nuts
1 clove of garlic
3 spoons of Extra Virgin Olive Oil Garda PDO
1 pinch of salt

Ingredients for coking pasta:
300g of green beans
200g of potatoes
100 g of corn pasta
1,5 litre of vegetable stock
1 pinch of salt
1 pinch of pepper

Firstly combine the basil leaves, garlic, pine nuts, Garda PDO Extra Virgin Olive Oil and some salt in the food processor .
If you are going to make pesto with a mortar and pestle there is an ideal sequence of ingredients that you should fallow: firstly begin smashing the garlic with some salt until you have obtained a sort of garlic cream; after this phase add the basil leaves with some salt that will help you to smash the basil leaves. Continue working your pesto until the leaves are completely broken and add the pine nuts .
Boil the vegetable stock in a pot and add the green beans and the chopped potatoes. Cook for about 15 minutes and finally cook the pasta into the boiling stock with vegetables.
Once the pasta is ready, strain it and add your pesto. Mix everything and your dish is ready to be eaten.
You can serve it with some toasted pine nuts on top.
Enjoy your meal!

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