Pasta with pistachio pesto, cherry tomatoes and feta is a first course with a genuine flavour, easy to prepare and great for any occasion.
With LEGU''s recipe, you too will be able to make it, combining the taste with the authenticity of their Eliche, lighter and more digestible because the legumes are first left to soak, steamed whole, dried and ground.
Recipe categories
Difficulty
Preparation time
20 minutes
Cooking time
5minutes
Nutrition table
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Ingredients
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Propellers with 4 legumes
Value
120 g
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Fresh cherry tomatoes
Value
10 g
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Feta
Value
100 g
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Pistachio Pesto
Value
to taste
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Unsalted, unroasted pistachios
Value
100 g
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Grated cheese
Value
18 g
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Extra virgin olive oil
Value
50 ml
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Water
Value
50 ml
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Lemon peel
Value
to taste
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Garlic
Value
to taste
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Basil
Value
2 leaves
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Salt
Value
to taste
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Black pepper
Value
to taste
Title
Preparation steps:
Preparation steps template
Short
Preparation steps
Description
To make pistachio pesto start by placing a pot of water on the stove, bring to the boil and then pour in the shelled pistachios, cook for 5 minutes or as long as it takes for the skin to soften, then drain the pistachios. Remove the skin from the pistachios and collect them in a small bowl. Transfer the pistachios to a blender, add the olive oil and grated cheese, basil leaves, garlic to taste and grated lemon zest. Operate the blades for a few moments and then pour in the water, add salt and pepper and operate the blades again, blend the mixture until a homogenous cream is obtained.
Description
Meanwhile, in plenty of boiling water with a drizzle of extra virgin olive oil, cook the Eliche 4 Legumi LEGÙ for 3 minutes.
Description
Finally, drain the pasta and mix it with the sauce, garnishing it with fresh cherry tomatoes and diced feta.
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Ingredients for 2 people: