Wholemeal plumas

with pesto, asparagus and courgette

20'
low
4

Ingredients

320 g of GALLO wholemeal plumas

1 bunch of fresh asparagus

1 courgette, sliced

Olive oil

Salt and pepper, to taste

For the pesto:

1 garlic clove

A handful of fresh basil

A handful of pine nuts

A handful of parmesan cheese, grated

Olive oil

Preparation

Step 1

Cook the asparagus until tender in a pan with a little olive oil. Add the chopped garlic and cook.

Step 2

Add the slices of courgette and cook until tender.

Step 3

Cook the plumas until al dente and save some of the cooking water. Add the plumas to the pan and sauté them. If necessary, add a little cooking water.

Step 4

Make the pesto in a mortar or food processor by adding all the ingredients and blending them.

Step 5

Serve the pasta with a spoonful of pesto and parmesan cheese on top.

Similar

Recipes
See recipe
Bio plumas
with marinated tuna, aubergine and feta cheese
60' medium
See recipe
Wholemeal plumas
with pesto, asparagus and courgette
20' low
See recipe
Wholemeal ridged plumas
with tricolour peppers
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Similar

Recipes
See recipe
Bio plumas
with marinated tuna, aubergine and feta cheese
60' medium
See recipe
Wholemeal plumas
with pesto, asparagus and courgette
20' low
See recipe
Wholemeal ridged plumas
with tricolour peppers
30' low

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