Penne Rigate

Recipe for 10 people

Main course Pasta Pesto


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.

Finishing touch

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.