8 oz PIENO Rotini
2 oz Greek yogurt
2 oz pine nuts or sliced almonds
2 sliced garlic cloves
1/2 tbsp cut fresh dill
2 tbsp olive oil
½ tbsp salt
2 teaspoon salt
1 teaspoon black pepper
¼ teaspoon pepperoncini (optional)
In a skillet, cook pine nuts or almonds with olive oil until golden (don’t burn).
Add garlic and cook for seconds. Add yogurt, salt black pepper and fresh dill. Add some pasta cooking water and mix thoroughly.
Finally, add cooked PIENO Rotini.
PIENO pasta cooks in 3 minutes for a wholesome, al dente bite. Cook to 4 minutes for a softer, classic bite.