10΄
Preparation Time
15΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Shells
500 g MISKO Shells
250 g cherry tomatoes cut in half
olive oil
100 g Parmesan cheese, grated
For the pesto
½ bunch fresh basil
½ bunch arugula
¼ bunch fresh mint, chopped
60 g Parmesan cheese, grated
40 g pine nuts
3 cloves of garlic
salt
freshly ground pepper
120 ml olive oil
METHOD
First prepare the pesto sauce. Put the basil, arugula and mint in a food processor with the pine nuts and beat for 1 minute.
Add the garlic, the Parmesan cheese, salt and freshly ground pepper and beat for 30 seconds.
Add the olive oil gradually, in 2-3 batches and beat until creamy. If the sauce appears too thick, add a bit more olive oil.
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 Shells. Stir with a spoon and let the pasta boil for as long as indicated on the package.
Strain the pasta and leave aside for now.
In the same pot where we boiled the pasta, heat up 1 tbsp. olive oil and sauté the cherry tomatoes for 2-3 minutes until they soften. Add the pesto sauce and stir.
Put the pasta in the saucepan, stir and remove from the heat.
Serve the pasta hot, sprinkled with grated Parmesan cheese.
