Wholemeal plumas

with pesto, asparagus and courgette



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


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.

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