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.