Whole grain pennette with lemon scented stalks and leaves pesto

223 Views
 
MASTERY Level
30 min
224 Views
 
MASTERY Level
4 People
30 min
INGREDIENTS for 4 people

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

 

Preparation

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.

sustainable recipe Eggs free Vegetarian Whole grain
APPEAREANCE
IS IMPORTANT TOO

SOME TECHNIQUES TO PLATE LIKE A REAL CHEF .

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