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    Penne Rigate with Pesto Genovese and cherry tomatoes

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    Penne Rigate with Pesto Genovese and cherry tomatoes
    Cook time is 15minutes
    Total time is 15minutes
    Serve is for 4 people
    Difficulty level: 2 out of 4

    8 Ingredients

    Number of servings
    4
    • 340grams Barilla Penne Rigate
    • 190grams Barilla Pesto Genovese
    • 24 cherry tomatoes
    • 2tablespoons extra virgin olive oil
    • 1teaspoons basil (to serve)
    • pinch salt (to serve)
    • 1teaspoons sugar (to serve)
    • pinch rock salt (for pasta water)

    Nutrition per serving

    2650 Kilojoules or 635 Calories
    30% of daily energy intake*
    Protein
    13.8grams
    Fat
    32.5grams
    Carbs
    68.8grams
    Sugars
    9.0grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Method

    Step 1 of 4

    Halve the tomatoes and cook in a pan with basil, a pinch of salt and olive oil.

    Step 2 of 4

    Meanwhile, in a large pot of boiling salted water, cook the Penne according to the instructions on the pack. Once cooked al dente, drain and set aside some pasta water.

    Step 3 of 4

    Toss the pasta in a pan together with some of the reserved cooking water, to emulsify the sauce.

    Step 4 of 4

    Serve with fresh basil.

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