Penne Rigate + Pesto

Penne salad with pesto and grilled vegetables


  • 400g of Panzani Penne Rigate
  • 1 jar of Panzani Pesto
  • 1 aubergine
  • 2 courgettes
  • 1 red bell pepper
  • 1 tomato
  • Salt, pepper

Preparations steps

  • 1. Cook the Penne in boiling salted water for 11 minutes, drain it and rinse briefly under cold water.
  • 2. Cut the courgettes into rounds and dice the eggplant, pepper and tomato into small pieces. Fry it all in a little olive oil and allow it to simmer for 15 minutes.
  • 3. Let the vegetables cool down.
  • 4. Finally, in a salad bowl, mix the pasta, vegetables and the Pesto. Add salt and pepper. Serve good & chilled.

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