Barilla® Penne Rigate Salad with Pesto Genovese
Barilla® Penne Rigate Salad with Pesto Genovese
30 minutes total
Ingredients
Serves 2
| 160g | Barilla® Penne Rigate |
| 1⁄2 jar | Barilla® Pesto Genovese |
| 100g | Cherry tomatoes, washed, quartered |
| 80g | Yellow pepper |
| 1 | Carrot |
| 1 | Spring onion, thinly sliced |
| 1 | Celery stick, thinly sliced |
| 1 tablespoon | Extra virgin olive oil (evoo) |
| To taste | Salt and pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Boil the Penne Rigate in salted boiling water according to the package instruction. When they are cooked, strain carefully and cool down just leaving pasta on a tray with a little of extra virgin olive oil
Step 2
At the same time cut the bell pepper, peel and cut the carrot and the celery
Step 3
Cut the spring onion
Step 4
Saute them all with a little of evoo and the chopped spring onions
Step 5
Put the Penne Rigate in a bowl, add all the veggies
Step 6
Toss with the Pesto Genovese and serve at room temperature
