Name: Whole Grain Penne Rigate With Heirloom Tomatoes Provolone Cheese And Pesto Alla Genovese Recipe
Total time: 35 min
Yield: 4
Cuisine: Italian

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This cheerful whole grain penne rigate dish makes a perfect main course for an al fresco brunch with family and friends. 

How to make Whole Grain Penne Rigate With Heirloom Tomatoes Provolone Cheese And Pesto Alla Genovese Recipe

Taste

Crawler

Italian

<p>This cheerful whole grain penne rigate dish makes a perfect main course for an al fresco brunch with family and friends. </p>

Barilla whole grain penne rigate

Jar barilla pesto alla genovese

Spring onion,  thinly sliced

Punnet of heirloom tomatoes,  quartered

Celery thinly sliced

Handfuls of rocket leaves

Provolone cheese,  1cm diced

Extra virgin olive oil

Rock salt,  for pasta water

In a large saucepan, bring plenty of water to the boil. When the water is boiling, add rock salt (7g to a litre of water).

step 1

Drop the barilla whole grain penne rigate into the water and stir. Cook according to the instructions on the pack.

step 2

Meanwhile, in a large bowl, add extra virgin olive oil, spring onions, heirloom tomatoes, celery and season to taste.

step 3

Drain the pasta a couple of minutes before the suggested time and toss it into the bowl with cup of cooking water to allow the pasta to finish cooking in the bowl.

step 4

Once the pasta had absorbed all juices, add the barilla pesto alla genovese, baby rocket and stir well.

step 5

Serve with a little of salted ricotta and a drizzle of extra virgin olive oil on top.

step 6