Whole grain pennette with lemon scented stalks and leaves pesto
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
Cut the cheese in small pieces and dilute in warm milk.
Dice the stalks with the leeks’ green leaves.
Sauté 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.