8 oz PIENO Rotini
2.5 oz avocado
12 whole pecans
2-3 peeled garlic cloves
0.5 oz basil leaves
1 tbsp olive oil
½ tbsp coriander leaves
½ tbsp parsley
½ tbsp salt
¼ teaspoon black pepper
1 oz grated parmesan cheese (optional)
45 ml mineral water
Place in blender: olive oil, garlic, avocado, coriander, parsley, basil, parmesan cheese and pecans. Mix until paste is obtained. Add water until creamy.
Place cooked PIENO* Rotini in pot with previously made pesto. Mix carefully until homogenous.
* reserve some cooking water to incorporate into sauce.
Serve. Add whole pecans if desired. Enjoy,
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.