Total Time:

30 min(Preparation) / 20 min(Cooking)

Servings:

4

Padella di Pasta Pesto By Chef Vinod Varshney

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Ingredients

1 pkg (375 g)CATELLI® HEALTHY HARVEST® WHOLE WHEAT PENNE RIGATE
4 clovesgarlic, minced
1 tspdried chilli pepper (optional)
200 mlextra virgin olive oil
¼ cuppitted nicoise olives cut into thin strips (optional)
¾ cuproasted red peppers, cut julienne (thin strips)
¼ cup toasted pine nuts
½ cup prepared pesto paste
1 tbsp chopped fresh basil
¼ cupdiced fresh tomato
1 cup     grated cheese (Padano or Pecorino Romano)
 salt and pepper, to taste

Preparation

1
Bring lightly salted water to a boil and add the pasta. Cook according to the directions on the package. Drain and return to pan.
2
Meanwhile, mince the garlic, sauté in half the amount of extra virgin olive oil until the garlic begins to brown. Turn off the heat (the garlic will continue to brown but you don't want it to overbrown and become bitter).
3
Toss with the prepared pesto, thin strips of red pepper and olives.
4
Toss in prepared pasta.
5
Add half the amount of cheese. Stir and season to taste with salt and pepper.
6
Serve in a pasta bowl. Drizzle with remaining extra virgin olive oil and sprinkle with diced fresh tomato, remaining cheese, pine nuts and fresh chopped basil.

  

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