Penne with Spicy Parsley Pesto

Rinse the parsley, shake dry and pluck the leaves. Now chop them coarsely and put them in a high cup form.

Cut the peperoncino in half lengthwise, remove the seeds and cut into very fine strips. Chop the pine nuts. Both to the parsley form. Add a little sea salt or possibly herb salt and the olive oil. Blend everything as finely as possible with a hand blender.

Season with salt and pepper if necessary.

In a medium frying pan, bring enough water to a boil. Add salt, then pour in the penne and cook until al dente, stirring occasionally.

When penne is tender, 1/2_dl cooking liquid to pesto form. Drain the penne, drain well, return to the skillet and mix on the spot with the pesto and cheese. Serve in deep warm plates.

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