Whole grain pennette with lemon scented stalks and leaves pesto
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Livello MASTERY
30 min
Views
Livello MASTERY
4 Persone
30 min
INGREDIENTI:
per 4 persone
11.5 oz Barilla Whole Grain Pennette
10 oz artichoke stalks peeled, leek leaves, or asparagus stalks peeled
5 tsp extra virgin olive oil
3 oz Taleggio cheese or other cheese available
1 glass milk
1/2 garlic clove
1 lemon zest
salt and pepper to taste
PREPARAZIONE:
Cut the cheese in small pieces and dilute in warm milk.
Dice the stalks with the leeksā green leaves.
SautƩ in a pan with extra virgin olive oil, flavored with a whole garlic clove peeled.
Remove the garlic clove and pour the milk with Taleggio and set aside.
Cook the Whole Grain Pennette, drain when al dente and pour in a pan, mixing with a wooden spoon.
Add the lemon zest and serve.
