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Penne Pasta with Almond and Sage Pesto


  • 1 bag of rigatoni with ridges
  • 10 large sage leaves
  • 1/4 cup of skinless almonds
  • 4 tbsp of olive oil
  • 1 tbsp of butter
  • 1 garlic clove, grated
  • 2 tbsp of heavy whipping cream
  • salt
  • water


  1. Boil salted water for the pasta.
  2. Add to a food processor the sage leaves, olive oil and heavy whipping cream.
  3. Sautee the garlic in the butter for 3 minutes.
  4. Boil the pasta.
  5. Strain the pasta and add it to the pan with the butter and garlic. Add the sage, oil and whipping cream from the food processor.
  6. Simmer for 3 minutes on a low heat.
  7. Add salt to taste.

Serves: 4 persons

Healthy benefits of Almonds



Pistachio and Pear Pasta


  • 1 pack of rigatoni pasta
  • 1 stalk of celery, chopped
  • 1 large pear, diced
  • 1 tbsp of vodka
  • 2 tbsp of pistachios, chopped
  • 1/4 cup of gorgonzola
  • 1/2 lemon
  • 2 tbsp of butter
  • 1 tbsp of sugar
  • salt and pepper
  • water


  1. Boil salted water for the pasta.
  2. Sautee the celery and pear with the sugar, butter and vodka for 5 minutes.
  3. Add the pistachios and simmer for another 3 minutes.
  4. Boil the pasta.
  5. Strain the pasta and mix it in a large bowl with the pear sauté.
  6. Crumble the Gorgonzola cheese over top and squeeze the lemon over top the pasta.
  7. Mix well.

Serves: 4 persons

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