Pipe Rigate
+ Pesto
Pipe Rigate au Pesto et au jambon de parme
-
400g of Panzani Pipe Rigate
-
8 tablespoons of Panzani Pesto
-
400g of Parma ham
-
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.
You might also like
Farfalle Tricolore au poulet et tomates
Farfalle
Make recipe
Taboulé aux raisins et pignons de pin
Couscous
Make recipe
Tagliatelle aux champignons et parmesan
Tagliatelle
Make recipe
