10΄
Preparation Time
11΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Linguine-Lasagne
500 g MISKO Lasagne
5 roasted Florina red peppers
2 cloves of garlic
juice of ½ lemon
70 g almonds, crushed
200 g Feta cheese, crushed
¼ bunch fresh basil, finely chopped
120 ml olive oil
salt
freshly ground pepper
METHOD
First, prepare the pesto sauce. Put in a food processor or blender the peppers, garlic, lemon juice, half the almonds, half the feta cheese, freshly ground pepper and a little salt and puree. Add the olive oil gradually and continue to puree.
Next, 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 Lasagne. Stir with a 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. Stir gently to spread the sauce evenly.
Serve the pasta sprinkled with the rest of the feta cheese, the rest of the almonds and finely chopped basil.
