Penne Rigate
+ Pesto
Penne au Pesto, billes de mozzarella et crevettes
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350g of Panzani Penne Rigate
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5 tablespoons of Panzani Pesto
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100g of mozzarella balls
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150g of small peeled pink shrimp
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1 slice of bread
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1 clove garlic
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Olive oil
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Salt, pepper
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1. Cut the garlic clove in half and rub it onto the slice of bread.
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2. Cut it into small cubes.
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3. Heat (about 4 tablespoons) olive oil in a small skillet and add the bread croutons. Brown them on medium high heat.
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4. Drain on paper towels.
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5. Bring a pot of salted water to a boil and cook the Penne according to the time on the package.
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6. Drain and pour into a skillet.
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7. Add Pesto and warm it up on low heat.
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8. Add the shrimp and the mozzarella balls.
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9. Finally, top with the croutons and serve immediately.
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