100% Italian organic durum wheat pasta
Penne • Cooking time: 6 mins.
Pasta inspired by tradition.
Only high quality raw materials.
100% Italian organic durum wheat.
The durum wheat used for my pasta is obtained by milling the best Italian grains such as Antalis, Marco Aurelio, Saragolla and Iride. Certified by the CCPB (Consorzio Controllo Prodotti Biologici di Bologna – Consortium for the Control of Organic Products of Bologna), it is subjected to strict controls covering the entire supply chain.
Its production respects the highest standards of environmental sustainability. Thanks to the slow milling process, Italian organic durum wheat preserves nutritional values and keeps the organoleptic characteristics of durum wheat intact. It is the perfect choice for the preparation of my pasta.
HACCP-controlled and certified water
The water I use to produce my pasta and to sanitize my laboratory is periodically analyzed as required by the HACCP (Hazard Analysis Critical Control Point) plan, which aims to guarantee the hygienic safety and edibility of food to protect consumers.
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Penne NAES with Pesto alla genovese, cherry tomatoes and mozzarella:
Ingredients:
350 g of NAES Penne
200 g of cherry tomatoes, halved
150 g of Buffalo mozzarella, diced
2 tablespoons of pine nuts
2 cups of fresh basil leaves
50 g of grated Parmesan cheese
50 g of grated Pecorino Romano cheese
2 cloves of garlic
1/2 cup of extra virgin olive oil
Salt and black pepper to taste
Instructions:
Prepare the Pesto alla genovese:
In a blender or mortar, finely chop the pine nuts and garlic cloves.
Add the basil leaves and continue to chop until you achieve a smooth consistency.
Add the grated Parmesan and Pecorino Romano cheeses to the basil mixture.
Slowly pour in the olive oil while continuing to blend or mix until you achieve a creamy pesto. Adjust salt and black pepper to your taste.
Cook the pasta:
Bring a pot of salted water to a boil and cook the NAES Penne according to the instructions on the package. Drain them al dente, reserving some of the cooking water. This will be useful for blending the pasta later. Drain and set aside.
Cook the cherry tomatoes:
In a large pan, heat a drizzle of olive oil and add the halved cherry tomatoes.
Cook the tomatoes over medium heat for a few minutes, until they soften slightly but are still juicy. Adjust salt and black pepper to taste.
Add the pesto and mozzarella:
Add the cooked NAES Penne to the pan with the cherry tomatoes. Add the Pesto alla genovese and mix well to coat the pasta evenly.
Add the diced Buffalo mozzarella and gently mix to distribute it throughout the dish.
Finishing touches:
If the pesto is too thick, you can add some of the reserved pasta cooking water to make the preparation creamier.
Adjust salt and black pepper to taste. Ensure the pasta is well-coated with the pesto.
Serving:
Transfer the penne with Pesto alla genovese, cherry tomatoes, and mozzarella to individual plates.
Garnish with a few fresh basil leaves and, if desired, a sprinkle of grated Parmesan cheese.
Serve immediately and enjoy this fresh and fragrant pasta, which combines classic Italian flavors into a delicious and inviting dish.
