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.

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