For 10 servings
1 kg Penne Rigate
50 g pesto
20 g green herb paste
300 ml Debic Culinaire Original
100 ml olive oil
300 g Parmesan cheese
20 g ground black pepper
20 g green herbs
Methode Penne Rigate
Cook the pasta al dente and rinse with cold water.
Heat the olive oil in a frying pan and add the pesto.
Sauté briefly and add the cooked pasta.
Heat the mixture well and deglaze with Debic Culinaire Original.
Add the green herbs and boil down until the sauce coats the pasta nicely.
Arrange on the plates and finish the dish with Parmesan cheese, black pepper and green herbs.