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Macaroni with sun-dried tomato pesto sauce, Manouri cheese and herbs

preperation 10΄ Preparation
cup 12΄ Cooking
hat easy Difficulty
dish 4 Portions

MISKO Macaroni Pastitsio Golden Line

500 g MISKO Macaroni Pastitsio Golden Line

150 g Manouri cheese, crushed

3-4 fresh oregano sprigs

2-3 fresh thyme sprigs

For the pesto

10 sun-dried tomatoes

40 g almonds

2 cloves of garlic

½ tsp. Bukovo spice

½ tsp. sweet paprika

½ tsp. dry oregano

½ tsp. dry thyme

120 ml olive oil


freshly ground pepper

materials METHOD

First, prepare the pesto. In a blender or food processor, add the sun- dried tomatoes, the almonds, garlic, Bukovo, paprika, oregano, thyme, salt and freshly ground pepper and beat for 1-2 minutes.

Add the olive oil and beat together, until pureed.

First, prepare the pasta. 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 Pastitsio Golden Line. Stir with a cooking fork and let the pasta boil for as long as indicated on the package.

Strain the pasta and return the pasta to the pot with the pesto sauce. Sprinkle with fresh oregano and thyme and mix gently so the sauce is fully incorporated.

Serve immediately with crushed Manouri cheese.

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