Servings:
4
INGREDIENTS
- 350g buckwheat penne Altri Cereali
- 80g fresh mint leaves
- 8 tablespoons of extra virgin olive oil „Il nutrimento“
- 5 tablespoons water
- 4 tablespoons of golden flax seeds Probios
- 2 tablespoons of grated cheese (optional)
- salt and pepper to taste
INSTRUCTIONS
- Carefully wash the mint leaves and crush with flax seeds, olive oil and water. For non-vegans or intolerant to milk, add 2 tablespoons of grated pecorino cheese.
- Instead of the pestle you can chop everything in the blender. Flax seeds will release a gelatinous substance that will help make the pesto linked without the need to go overboard with the oil.
- Cook the buckwheat penne al dente in boiling salted water for the minutes indicated on the package.
- Combine the mint pesto and mix. The "alternative" buckwheat penne with pesto are ready to be served.
