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Pasta with Florina red pepper pesto, Feta cheese and almonds

preperation 10΄ Preparation
cup 11΄ Cooking
hat easy Difficulty
dish 4 Portions

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


freshly ground pepper

materials 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.

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