Penne lisce with pistachios

  • Difficulty


  • 500 g0SXE040
  • 100 g pistachos
  • 1 soft cheese
  • 200 ml single cream
  • 50 g grated Parmesan cheese
  • Butter
  • salt
Penne Lisce n° 40


Shell and finely chop the pistachios. Melt bain-au-marie the knob of butter and cheese, add the cream and the pistachios and season with salt and pepper.Cook the pasta in boiling salted water and drain al dente. Then toss it in the pan with the sauce and sauté for a few minutes. Sprinkle with grated parmesan and serve immediately.