Rigatoni with Peppers and Ricotta Pesto


  • 14,1 oz Rigatoni;
  • 1 jar Legnano Peppers and ricotta pesto;
  • Extra virgin Olive oil;
  • Salt;
  • Basil;



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.