Tricolour Pasta
A colourful, comforting dish of tricolour penne gently tossed in vibrant basil pesto, lifted with fresh parsley and finished with optional cheese. Simple, quick, and full of flavour.
A colourful, comforting dish of tricolour penne gently tossed in vibrant basil pesto, lifted with fresh parsley and finished with optional cheese. Simple, quick, and full of flavour.
Servings 4 People
Ingredients
- 350 g penne tricolour
- 4 tbsp green basil pesto
- 2 tbsp olive oil
- 1 clove garlic finely chopped (optional)
- salt to taste
- black pepper to taste
- 1/3 bunch parsley finely chopped
- 2 tbsp Parmesan grated or Pecorino
Instructions
- Bring a large pot of salted water to the boil. Add the tricolour penne and cook according to packet instructions until al dente.350 g penne
- While the pasta cooks, heat the olive oil gently in a pan. Add the finely chopped garlic if using and cook for 30 seconds until fragrant but not browned.2 tbsp olive oil, 1 clove garlic
- Drain the cooked pasta, reserving a small splash of the pasta water. Add the pasta to the pan with the garlic and stir in the pesto.4 tbsp green basil pesto
- Add a spoonful of pasta water if needed to loosen the sauce and help it coat the penne evenly.
- Season with salt and black pepper to taste. Stir well so every piece of penne is coated in pesto.salt, black pepper
- Remove from the heat and sprinkle over the chopped fresh parsley. Toss lightly to keep its freshness.1/3 bunch parsley
- Divide the tricolour penne into bowls and top with grated Parmesan or Pecorino if desired.2 tbsp Parmesan
Nutrition
Calories: 399kcal | Carbohydrates: 66g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 48mg | Potassium: 227mg | Fiber: 3g | Sugar: 2g | Vitamin A: 420IU | Vitamin C: 7mg | Calcium: 56mg | Iron: 2mg
