Pesto Pasta
27th Jul 2020
16 oz Rustichella pasta of your choice(we love this with penne)
1/4 cup Con' Olio Fresh Pesto Genevese
2 cups cooked protein of your choice(we love grilled chicken)
2 cups halved cherry tomatoes
1/4 cup julienned fresh basil leaves
3 tbsp grated Parmesan Reggiano cheese
4 tbsp of medium extra virgin olive oil like Cobrancosa or Picual
- In 4-quart saucepan, heat penne to boiling over high heat. Reduce heat to medium; cover and cook 8 to 10 minutes, stirring frequently, until al dente and liquid is almost absorbed. Remove from heat and drain liquid, but keep some in bottom of pan. Add pesto; stir in protein and tomatoes; cook over medium 2 to 3 minutes or until thoroughly heated.
- Garnish with basil and 3 tablespoons Parmesan cheese and drizzle with extra virgin olive oil