Whole grain penne with lemon-scented stalks and leaves pesto
Whole grain penne with lemon-scented stalks and leaves pesto
30 minutes total
Creamy cheese, tender veggie stalks and a hint of lemon zest come together in this light and aromatic whole grain penne recipe with a creative twist.
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Penne |
| 10 oz | Artichoke Stalks Peeled, Leek Leaves, or Asparagus Stalks Peeled |
| 5 tsp | Extra Virgin Olive Oil |
| 3 oz | Taleggio Cheese or Other Cheese Available |
| 1 glass | Milk |
| ½ clove | Garlic |
| 1 | Lemon Zest |
| to taste | Salt and Pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the cheese in small pieces and dilute in warm milk. Dice the stalks with the leeks’ green leaves. Sauté in a pan with extra virgin olive oil, flavored with a whole garlic clove peeled. Remove the garlic clove and pour the milk with Taleggio and set aside.
Step 2
Cook the Whole Grain Penne, drain when al dente and pour in a pan, mixing with a wooden spoon. Add the lemon zest and serve.