Wholemeal plumas
with pesto, asparagus and courgette
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.
