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Ingredients · Serves 4

• 250 grams (one packet) of Sorghum Mezze Maniche Bontasana
• 100 grams rocket
• 40 grams unpeeled almonds (soaked for at least 6 hours)
• 40 grams unsalted pistachios
• 5 rounds of a large leek
• 30 grams extra virgin olive oil
• ½ clove crushed garlic
• a few fennel fronds
• sea salt to taste
• a few drops of apple cider vinegar

Drain the almonds and blend with 30g of pistachios, adding just enough water to obtain a homogeneous cream similar to a yogurt consistency.

Season with salt and add 15 grams of extra virgin olive oil and the apple cider vinegar. Leave to rest for at least an hour.

In a pan, brown the sliced leek and the crushed garlic with the remaining oil over a low heat. When the leek has softened, add ⅔ of the rocket, add salt and sauté for two minutes. Turn off the heat and cover with a lid.

In the meantime, cook the Sorghum Mezze Maniche in plenty of boiling water, and drain when al dente. Transfer the pasta to the pan with the rocket and leek, sauté to blend over low heat and add the remaining fresh rocket.

Remove the garlic, add the nut cream and mix gently.

Serve the sorghum mezze maniche piping hot, topped with the remaining coarsely chopped pistachios and a few fennel fronds.

Recipe by Cristina De Vita
Veggo Anch’io 2023