15΄
Preparation Time
8΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Spaghettini No10 Whole Wheat
500 g MISKO Spaghettini No10 Whole Wheat
200 g smoked turkey, cubed
4 roasted Florina red peppers, sliced into strips
¼ bunch of parsley, finely chopped
½ bunch fresh basil, finely chopped
50 g pistachios from Aegina Island, crushed
3 tbsp. red wine vinegar
1 clove of garlic, grated
½ tbsp. honey
olive oil
salt
freshly ground pepper
METHOD
Fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, add 35g salt and the MISKO Spaghettini No10 Whole Wheat. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.
Strain the pasta and rinse under cold water. Allow to drain.
In a bowl, whisk 6 tbsp. olive oil, the vinegar, garlic, honey, salt and freshly ground pepper.
Add the boiled pasta, Florina red peppers, parsley and basil and mix gently to combine ingredients.
Serve the pasta salad immediately or cold from the fridge, sprinkling it with crushed Aegina pistachios.
