Barilla Creamy Genovese Penne Pasta with Sun Dried Tomatoes
Equipment
- Pot
- Measuring Cups
- Cutting board and knife
Ingredients
- 1 6.2 oz bottle Barilla Creamy Genovese Pesto
- 1 16 oz. box Barilla Penne Pasta
- 3 tbsps Sun-dried Tomatoes roughly chopped
- Parmesan cheese (optional; for topping)
- olive oil
Instructions
- Bring a medium or large pot of water to boil. Roughly chop enough sun-dried tomatoes to equal about three (3) tablespoons. You can add more or less to your liking. (For those more new to cooking, roughly chop basically means cut pieces down to around bite-sized pieces. You don't want them too small or too big, and you don't have to worry about them being symmetrical as if you were dicing or mincing.)
- Once the water is boiling, add your box of Barilla Penne pasta. Cook for 11-12 minutes. Transfer your pasta to a bowl.
- Lower heat to medium-low (or level 4) and add your sun-dried tomatoes and a small drizzle of olive oil (just enough to coat the sun-dried tomatoes without having a ton of excess oil) to the pot and cook for about 2-4 minutes. Turn off the heat and remove pot from heat.
- Add a whole jar of Barilla Creamy Genovese Pesto and your cooked penne back into the still hot pot. Stir until everything is well combined and warmed through.
- Add your Barilla Creamy Genovese Pesto Penne dish to your favorite bowls, top with a little bit of finely shredded or shaved parmesan cheese, and serve!
Notes
For two people, this recipe can be cut in half.
You can also add gently wilted baby spinach leaves for extra greens. To do this, add your greens right after you add your sun