Pipe Rigate with Pesto and Parma ham
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.
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