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Tubetti whole wheat pasta with herb pesto and walnuts

preperation 10΄ Preparation
Time
cup 13΄ Cooking
Time
hat easy Difficulty
dish 4 Portions
materials INGREDIENTS
MISKO-WHOLE_WHEAT-KOFTO 5851024 – 14

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

materials METHOD

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.

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