Recipe Categories:
Lunch Packed lunch for work Pasta with white sauce Spring & Summer Vegetarian With vegetables
10΄
Preparation Time
15΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
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
salt
freshly ground pepper
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.
