Eliche with pistachio pesto, cherry tomatoes and feta
Rich in taste and vegetable proteins!
INGREDIENTS FOR 2 PEOPLE:
120 g LEGÙ® Propellers with 4 legumes
10 cherry tomatoes
100 g of feta
For the pesto:
100 g of unsalted, unsalted pistachios
18 g grated cheese
50 ml Extra virgin olive oil
50 ml Water
Garlic to taste
2 basil leaves
Salt up to taste
Black pepper to taste
To make the pistachio pesto, start by placing a pot full of water on the stove, bring to a boil and then pour in the shelled pistachios, cook for 5 minutes or the time necessary to soften the peel, then drain the pistachios. Remove the peel from the pistachios and collect them in a small bowl. Transfer the pistachios to a blender, pour in 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 you get a smooth cream.
Meanwhile, in plenty of boiling water with a drizzle of extra virgin olive oil, cook the Eliche 4 Legumi LEGÙ for 3 minutes.
Drain the pasta and add it to the sauce.
Add the cherry tomatoes and diced feta.