Penne Rigate Salad With Pesto Genovese

  • recipe

    Main Meal
    Penne Rigate Salad with Pesto Genovese



Dish TypeMain Meal
Prep Time30
Cook Time0
INGREDIENTS Total items( 10 )
  • recipe Barilla Pasta Penne Rigate
    160 g
  • recipe Barilla Pesto Alla Genovese Pasta Sauce
    0.5 jar
  • recipe Red Cherry Tomatoes Netherlands
    100 g
  • recipe Capsicum Yellow
    80 g
  • recipe Carrot India
    1 pcs
  • recipe Spring Onion
    1 pcs
  • recipe Celery UAE
    1 pcs
  • recipe Rahma Extra Virgin Olive Oil
    1 tbsp
  • recipe Nezo Fine Sea Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch

How to Make

  • Boil the penne rigate in salted boiling water. When they are cooked strain carefully and cool down just leaving pasta on a tray with a little of E.V.O.O.
  • 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 E.V.O.O. 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.