Barilla Cellentani Pasta with Sautéed Tri-Colour Bell Peppers, Shallot and Chives Boursin Cuisine, and Fresh Basil
30 minutes
Experience the vibrant flavours of Italy with Barilla Cellentani paired with sautéed tri-color bell peppers, creamy shallot and chives Boursin Cuisine, and fresh basil. This delightful pasta dish combines the sweetness of red, yellow, and green bell peppers with the rich, creamy texture of Boursin, creating a harmonious blend that coats each twist of Cellentani perfectly. Finished with a touch of fresh basil and extra virgin olive oil, this recipe is a quick and delicious journey to the heart of Italian cuisine.
Ingredients
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Cellentani
A delightful corkscrew-shaped pasta, Barilla Cellentani is as fun to look at as it is to eat. With its tubular centre and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favourite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favourite for cold pasta salads and casseroles.
Cellentani
A delightful corkscrew-shaped pasta, Barilla Cellentani is as fun to look at as it is to eat. With its tubular centre and ridged surface, Cellentani is perfect for a hearty pasta meal, capturing every drop of your favourite sauce and trapping vegetables, meat or fish in every delicious forkful. Barilla Cellentani is also a favourite for cold pasta salads and casseroles.
