Mezze penne rigatewith lemon pesto, asparagus and peas

N. 860

15 min
8 min
4 people
Easy

INGREDIENTS

Italian Wheat Mezze Penne Rigate no. 860 320 g
Genoese pesto 1 jar
Organic lemon 1
Fresh saparagus stalks 10
Peas 1 cup
Grated Parmigiano Reggiano cheese 30 g
Extra virgin olive oil to taste
Salt to taste

PREPARATION

  1. Prepare the asparagus, removing the most fibrous part. Chop into small pieces and cook for 6-7 minutes in a pan with a drizzle of oil, the peas, a drizzle of water and a pinch of salt.
  2. Flavour the pesto with the grated rind and juice of half a lemon.
  3. Cook the Mezze Penne Rigate no. 860 to an al dente texture, then toss in the pan with the peas and asparagus. Remove from the heat and add the pesto and a drizzle of pasta cooking water.
  4. Stir to combine evenly and transfer to the plates. Finish with the grated Parmigiano and some lemon zest.

Recommended pasta for this recipe

Mezze penne rigate
N. 860 - Italian wheat
Mezze penne rigate

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