Ingredients 5 Number of Servings
1 box Barilla Pennette Rigate
3 cups arugula, roughly chopped
250g basil pesto sauce
1/2 cup parmigiano-reggiano cheese
Cook Barilla Pennette Rigate for 9 to 10 minutes for perfect al dente texture.
Add pesto to a bowl, dilute with 1/2 cup of cooking water, add arugula. Stir in drained pasta and mix well. Top with cheese before serving