Green vegetables stirfry with whole wheat penne and ovendried tomato pesto



- 400g Ardo Whole wheat penne
- 300g Ardo Green wok mix
- 200g Ardo Ovendried tomatoes
- 50g Ardo Grilled red peppers
- 20g Ardo Basil
- 15g Ardo Garlic cloves
- 10g Ardo Red chili
- 15g pine nuts
- 10g roasted almond flakes
- 2dl extra virgin olive oil
- Salt and pepper


Gluten, Nuts


Ovendried tomato pesto:

  1. Blend the ovendried tomatoes, grilled red peppers, almonds, pine nuts and basil in a blender.
  2. Add 1dl of olive oil and stir with a spoon.
  3. Season with pepper and salt.


  1. Season the olive oil with the garlic cloves and chili on a medium fire.
  2. Remove the garlic cloves and chili.
  3. Stirfry the green wok mix with the seasoned olive oil. Add the whole wheat penne at the end. Season with salt and pepper.
  4. Serve with a quenelle of the ovendried tomato pesto and almond flakes.
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