Ingredients
- 160g Barilla Penne Rigate (either classic Blue Box or Gluten Free)
- 1 jar Barilla Pesto Genovese (naturally Gluten Free)
- 120g potatoes, diced
- ½ red capsicum, diced
- Salt and pepper, to taste
- Rock salt, for pasta water
Instructions
1
Cook the Pasta and Potatoes: Bring a large pot of water to a boil, season with salt. Combine pasta and potatoes. Cook pasta according to package instructions along with the potatoes.
2
Drain: Once Penne is cooked al dente, drain together with the potatoes.
3
Combine & Serve: In a large mixing bowl, combine with diced capsicum and Pesto until combine. Plate and serve.
– buon appetito!
This recipe is courtesy of Barilla.
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