Penne with Gordal Olive Pistachio Pesto
Ingredients
- 500 g penne pasta
- 1 1/2 tbsp green peppercorns
- 150 g green olives, pitted
- 125 g shelled pistachios
- 100 g manchego viejo or pecorino romano
- 4 garlic cloves, peeled and roughly chopped
- 3 tbsp freshly squeezed lemon juice
- 50 ml extra virgin olive oil
- 6 (150 g) marinated artichoke hearts cut into quarters
- roast chicken (optional)
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