Mediterraanse rigatoni

Ingredients

  • Rigatoni – 300 g
  • Pesto sauce – 75 g
  • Confit tomatoes – 5 pieces
  • Parmesan – 10 g

Preparation

  1. Heat the Rigatoni for 30 seconds in lightly salted boiling water and drain.
  2. Place the pasta in a mixing bowl and add the pesto, confit tomatoes and arugula. Mix everything well.
  3. Arrange the Rigatoni in a pasta cup and serve with Parmesan flakes.

Discover more recipes