Wholemeal ridged plumas

with pesto and burrata

10'
low
4

Ingredients

480 g of wholemeal ridged plumas

2 burratas

4 tablespoons of GALLO pesto sauce

Salt and pepper

Preparation

Step 1

Cook the pasta in abundant boiling water with a pinch of salt until al dente. Strain and set aside.

Step 2

Serve with GALLO pesto sauce, basil leaves and fresh burrata.

You may

be interested in

This site is registered on wpml.org as a development site. Switch to a production site key to remove this banner.