10΄
Preparation Time
10΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Penne
500 g MISKO Penne
4 large roasted Florina peppers
½ bunch fresh basil
2 cloves of garlic
50 g pine nuts
60 g grated Parmesan cheese and extra for serving
1 tbsp. vinegar
120 ml olive oil
salt
freshly ground pepper
METHOD
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
