Barilla® Mezzi Rigatoni with Pesto, Leeks & Squash

Blue Box Mezzi Rigatoni

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Barilla Mezzi Rigatoni

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Ingredients for 8 people

  • 1 box Barilla® Mezzi Rigatoni
  • 1 jar Barilla® Rustic 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

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