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Bucatini pasta with pea pesto and herbs

Recipe by: Madame Ginger
preperation 10΄ Preparation
cup 15΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Macaroni No5 (Bucatini)

500 g MISKO Macaroni No5 (Bucatini)

400 g boiled peas

1 clove of garlic

180 g olive oil

70 g Kefalotyri cheese

juice of ½ lemon

½ bunch parsley, finely chopped

10 mint leaves, finely chopped

40 g pistachios from Aegina Island, crushed

100 g Kefalotyri cheese for serving


freshly ground pepper

materials METHOD

First, prepare the pea pesto sauce. Put the peas, the garlic, olive oil, 70 g Kefalotyri cheese, lemon juice, salt and freshly ground pepper in a blender and beat for 2-3 minutes until creamy. If necessary, add a little water. Transfer the sauce to a bowl.

Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Macaroni No5. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and transfer the pasta to the bowl with the sauce.

Add the parsley, the mint and pistachios from Aegina Island and mix together.

Serve the pasta hot sprinkled with extra grated Kefalotyri cheese.

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