MISKO Tubetti Whole Wheat
500 g MISKO Tubetti Whole Wheat
80 g walnuts, crushed
100 g Kefalotyri cheese, grated
For the pesto
½ bunch arugula
½ bunch fresh basil
½ bunch parsley
½ bunch chives
2 cloves of garlic
50 g walnuts
60 g Kefalotyri cheese, grated
120 ml olive oil
freshly ground pepper
First, prepare the pesto. In a food processor, mix the arugula, parsley, chives, garlic, walnuts, Kefalotyri cheese and freshly ground pepper and bring to a finely grated consistency.
Add the olive oil gradually, and beat to a paste.
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 Tubetti Whole Wheat. 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 the pasta sprinkled with crushed walnuts and grated Kefalotyri cheese.