Ingredients:
- 14,1 oz Rigatoni;
- 1 jar Legnano Peppers and ricotta pesto;
- Extra virgin Olive oil;
- Salt;
- Basil;
Directions:
Cook the pasta “al dente” in salted water and drain it.
Add the ricotta and peppers pesto and mix well in the pan with a bit of oil. Season with basil and serve.
