Pipe Rigate + Pesto

Pipe Rigate au Pesto et au jambon de parme

Ingredients

4
10min
  • 400g of Panzani Pipe Rigate
  • 8 tablespoons of Panzani Pesto
  • 400g of Parma ham
pasta
sauce

Preparations steps

  • 1. Cook the pasta in boiling water until 'al dente' and then drain.
  • 2. Stir in the Pesto.
  • 3. Lay out on plates and garnish with ham and cheese shavings.
  • For a vegetarian dish, replace the chicken stock with vegetable stock.

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