Penne Pasta with Trapanese Pesto

SERVE 2

• 1 cup (200 grams) of Rummo Penne Rigate 
• 1 tablespoons of Redoro Extra Virgin Olive Oil
• 1/2 Campo D'Oro Trapanese Pesto
• Fresh Basil

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Penne pasta and cook according to the package directions.
2. When the pasta is ready, drain it and add the Trapanese pesto with 1 tbs of pasta cooking water.
3. Mix and serve sprinkling some extra virgin olive oil and the fresh basil leaves.

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