Sorgum Maccheroni with Arugula Pesto – Ilaria Moretti

Preparation

 Start by putting a pot of water for the pasta on the stove and a small pot for poaching the egg.

Meanwhile, in a mixer, combine all ingredients for the pesto: washed arugula and basil, garlic, pumpkin and sunflower seeds, plant-based yogurt, peanut butter, walnut cream, EVO oil, lemon juice, salt, and pepper.

To keep the basil bright green, you can add a small ice cube to the mixer along with all ingredients.

Blend everything until you obtain a smooth pesto. Taste and adjust salt, pepper, or oil if needed.

Once the water boils, add salt and cook the La Veronese® BIO hulled sorgum maccheroni, so the pesto is ready when the pasta finishes cooking.

Cut the cherry tomatoes into cubes and mix them into the pesto.

For the poached egg: add a tablespoon of vinegar to the pot with water, create a whirlpool, and gently add the egg without the shell. After 2–3 minutes, remove it with a slotted spoon.

When the pasta is cooked, drain it, place it in a bowl, add the arugula pesto with cherry tomatoes, and top with the poached egg.

This summer pasta is ready to enjoy, perfect for a quick lunch on a terrace or a relaxed dinner. All ingredients are 100% gluten-free, lactose-free, and low in nickel.