BUCKWHEAT MEZZI RIGATONI
WITH PESTO & CHERRYTOMATOES
TOMATOES
Ingredients
- 8.8oz Buckwheat Mezzi Rigatoni
- 3/4 cup Basil Pesto Sauce
- 5oz Chopped Red Cherry Tomatoes
- Extra Virgin Olive Oil
- Pine Nuts to taste
Directions
- Cook the pasta following pack instructions.
- Lightly sauté the tomatoes in a pan with a drizzle of olive oil, then stir in the pesto sauce and remove from heat.
- Drain the cooked pasta and add it to the sauce, mix well, then serve garnished with pine nuts.
