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
At the same time cut the bell pepper, peel and cut the carrot and the celery
Cut the spring onion
Saute them all with a little of evoo and the chopped spring onions
Put the Penne Rigate in a bowl, add all the veggies
Toss with the Pesto Genovese and serve at room temperature
"Give people food that you would give your own children"
Pietro Barilla
cookies used in our website
This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click here. By closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.
See whole pasta range
.jpg?la=en-SG)
