Italian
Whole Wheat Penne with Pesto, Mussels and Potatoes
by Giallozafferano · 2.9M subscribers on YouTube
Mussels, potatoes and light pesto: how good are these penne! Prepared by Manu Cook and Rock with Rummo pasta.
- Difficulty
- easy
Ingredients
8 items- 320 gWhole Wheat Penne Rigate
- 1 kgMussels
- 600 gPotatoes
- 60 gBasil
- 100 gExtra Virgin Olive Oilfor the pesto
- 10 gSalt
- 30 gCow's Ricotta
- 30 gPine Nutstoasted
Method
- Prepare the pesto: in a blender, add basil leaves, extra virgin olive oil, salt, ricotta cheese, and toasted pine nuts. Blend until smooth. Set aside.
- In a hot pan, add a drizzle of oil, then add the mussels. Cover and let them open. Remove from heat.
- Filter the mussel cooking liquid through a fine sieve. Shell the mussels, keeping some whole for garnish if desired.
- Peel the potatoes and cut them into small cubes.
- Bring a large pot of salted water to a boil. Add the penne pasta. After 5 minutes, add the potato cubes.
- When the pasta is al dente, drain and transfer to a pan along with some of the mussel liquid. Finish cooking together.
- Remove from heat. Add the pesto and the shelled mussels. Stir gently to combine.
- Serve immediately. Enjoy!
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
