Name: Penne al Pesto Rosso
Prep time: 1 h 20 min
Total time: 1 h 20 min
Cuisine: italienisch
Ingredients: 280g Getrocknete Tomaten in Öl; 80g Baumnüsse; 2EL Hefeflocken; 1TL Oregano; 3EL Olivenöl; 90g Kapernäpfel; 500g Penne; Grobes Meersalz; Wasser

Zutaten

Scale

280g Getrocknete Tomaten in Öl

80g Baumnüsse

2EL Hefeflocken

1TL Oregano

3EL Olivenöl

90g Kapernäpfel

500g Penne

Grobes Meersalz

Wasser

Kochmodus Damit Dein Bildschirm nicht dunkel wird

Zubereitung

Wasser für Penne aufkochen und etwas grobes Meersalz hinzufügen
In der Zwischenzeit getrocknete Tomaten, Baumnüsse, Hefeflocken, Olivenöl, Oregano und etwas grobes Meersalz in den Hochleistungsmixer geben und pürieren
Kapernäpfel in Scheiben schneiden
Penne al dente kochen, ca. 100ml vom Kochwasser (oder falls nötig etwas mehr) dem Pesto hinzufügen und nochmals pürieren, restliches Kochwasser abschütten
Penne in den Kochtopf zurückgeben, etwas Olivenöl darüber geben und auf die ausgeschaltete, noch heisse Herdplatte stellen
Den Pesto Rosso und die Kapernäpfel hinzufügen
Alles gut vermengen und für 2 Minuten alles unter regelmässigem rühren vermengen

Notes

Utensilien:
– Hochleistungsmixer
– Küchenwaage
– Messbecher
– Kochtopf

Zubereitungszeit: 20 Minuten
Kategorie: vegane Hauptgerichte
Methode: Kochen
Küche: italienisch

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