Barilla® Mezzi Rigatoni with Pesto, Leeks & Squash



Ingredients for 8 people

  • 1 box Barilla® Mezzi Rigatoni
  • 1 jar Barilla® Basil Pesto
  • 1 tablespoon extra virgin olive oil
  • 1 leek, sliced into rounds
  • 2 cups butternut squash, small diced
  • Salt and black pepper to taste
  • ½ cup Parmigiano-Reggiano cheese


  1. 1
    Bring a large pot of water to a boil, meanwhile in a large skillet sauté leeks in olive oil for three minutes.
  2. 2
    Add squash and sauté for 3-4 minutes or until lightly browned then season with salt and pepper.
  3. 3
    Cook pasta according to package directions reserving ½ cup of cooking water.
  4. 4
    Drain and toss pasta with the sauce and cooking water then cook until the sauce has thickened, about 1 minute.
  5. 5
    Remove skillet from the heat and fold in the pesto and cheese.

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 hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies