Need dinner ideas? Try this healthy and delicious Barilla Pennette Rigate with arugula & pesto salad. It’s light and packed with fresh greens for the perfect make ahead hot summer day meal.
Ingredients 5 Number of Servings
3 cups arugula, roughly chopped
250g basil pesto sauce
1/2 cup Parmigiano-Reggiano cheese
Cook Barilla Pennette Rigate pasta for 9 to 10 minutes for perfect al dente texture. Set aside 1/2 cup of pasta cooking water.
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.