Looking for a delicious and fresh mid-week meal? Try out Berkelo’s penne, made with sourdough starter for a nutrient rich pasta. Paired with fresh pesto, the colour and flavour are bound to delight family and friends.
Use our macadamias for an Aussie spin on the traditional pesto. Missing the green beans or potatoes? Try with frozen peas or baby spinach.
Bring large pot of salted water to the boil, add pasta and set timer for 6 minutes.
Blanch green beans in salted water for approx. 2 mins or to your liking. Refresh in cold water.
Add 1 tbsp olive oil to a fry pan, add potato slices and fry until crispy.
Grind salt and garlic in a mortar and pestle (or food processor), add nuts, parmesan and basil until combined.
Add the olive oil and juice of half a lemon to the pesto.
Stir a dollop of pesto into the pan with the potatoes, and add the green beans.
Toss through the cooked pasta.
Top with grated parmesan... so yum!
400g packet Berkelo Sourdough Penne 200ml Organic Olive Oil Extra Virgin 4 garlic cloves 2 bunches basil, [washed, leaves picked] 1 cup (approx. 300 g) Macadamia Nuts, toasted (or Pine Nuts if you're feeling traditional) 1 cup Parmesan, finely grated 2 handfuls green beans, halved or cut into thirds 3-5 baby potatoes [we like kipflers], steamed and sliced Salt + pepper to taste 1 lemon
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