Eliche with pistachio pesto, cherry tomatoes and feta

list In: Main Course

Rich in taste and vegetable proteins!


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

Lemon peel

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.

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