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Whole grain penne rigate with heirloom tomatoes, provolone cheese and pesto alla Genovese
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Colorful whole grain pasta dish, ideal for a lively outdoor brunch with loved ones.
Ingredients:
  • 375g whole grain penne rigate
  • 1/2 jar pesto alla Genovese
  • 1 spring onion, thinly sliced
  • 1 punnet of heirloom tomatoes, quartered
  • 1 celery stick, thinly sliced
  • 2 handfuls of rocket leaves
  • 100g provolone cheese, 1cm diced
  • Extra virgin olive oil
  • Rock salt, for pasta water
  • Sea salt and pepper, to taste
Instructions:
  • Bring a large saucepan of generously salted water to a roaring boil. Add 7g of rock salt per liter of water once it's boiling.
  • Add the Barilla whole grain penne rigate to the boiling water and stir occasionally until al dente per package directions.
  • In a spacious bowl, combine extra virgin olive oil, spring onions, heirloom tomatoes, celery, and season with your favorite spices.
  • Simply drain the pasta a couple of minutes before it's fully cooked and transfer it to a bowl along with ½ cup of cooking water to finish cooking.
  • Add the Barilla pesto alla Genovese and baby rocket to the pasta, then stir until well combined.
  • Garnish with a sprinkle of salted ricotta and a drizzle of extra virgin olive oil before serving.

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