Gluten-Free Penne with red pesto, baby mozzarellas, Castelvetrano olives, yellow “Datterini” tomatoes, julienned courgettes and prawns
Leonardo Pellacani
Gluten-free
Menù Ingredients
100 g Penne Senza Glutine (Gluten-Free Penne) - 7040
20 g Olive di Castelvetrano sfiziose - Delicious castelvetrano olives - KO1
30 g Datterini gialli semisecchi - Semi dried yellow grape tomatoes - XS1X
50 g Pesto Rosso (Red Pesto) - X80X
to taste Olio extravergine di oliva - Extra Virgin Olive Oil - EKC
30 g Baby mozzarellas
30 g Julienned courgettes
to taste Fresh basil
Serves 1
Cook the penne in plenty of salted boiling water. Drain “al dente” and leave to cool with a drizzle of extra-virgin olive oil. Mix with the other ingredients and add a further drizzle of extra-virgin olive oil. Dish up and garnish with a basil leaf.
