First prepare the pesto sauce. In a food processor, put the Florina red peppers, the basil, garlic, pine nuts, Parmesan cheese, some salt and freshly ground pepper and beat until finely grated.
Gradually add the olive oil and the vinegar and puree.
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 Penne. Stir with a spoon 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 for the ingredients to blend together.
Serve immediately sprinkled with some Parmesan cheese