Penne Rigate + Pesto

Penne au Pesto, billes de mozzarella et crevettes

Ingrédients

4
20min
  • 350g of Panzani Penne Rigate
  • 5 tablespoons of Panzani Pesto
  • 100g of mozzarella balls
  • 150g of small peeled pink shrimp
  • 1 slice of bread
  • 1 clove garlic
  • Olive oil
  • Salt, pepper
pasta
sauce

Etapes de préparation

  • 1. Cut the garlic clove in half and rub it onto the slice of bread.
  • 2. Cut it into small cubes.
  • 3. Heat (about 4 tablespoons) olive oil in a small skillet and add the bread croutons. Brown them on medium high heat.
  • 4. Drain on paper towels.
  • 5. Bring a pot of salted water to a boil and cook the Penne according to the time on the package.
  • 6. Drain and pour into a skillet.
  • 7. Add Pesto and warm it up on low heat.
  • 8. Add the shrimp and the mozzarella balls.
  • 9. Finally, top with the croutons and serve immediately.

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