FARFALLE WITH “ MONTANINI “ RED PESTO SAUCE

General rule for cooking pasta
for 100 g dry pasta: 1 lt. water – 10 g edible common salt
cooking time : “al dente“ term used by Italian chefs (pasta when cooked is still firm when bitten)

Ingredients

400 g farfalle
140 g “ MONTANINI “ RED PESTO SAUCE
30 g freshly grated Parmesan cheese

Preparation

Pour the “ MONTANINI “ RED PESTO SAUCE in a skillet
Take a large pan of salted water and bring to boil with lid. Cook pasta until “ al dente “, drain reserving some of the pasta water
Return pasta into skillet formerly prepared with “ MONTANINI “ RED PESTO SAUCE
Add reserved cooking water if required
Gently toss for about 10/20 seconds
Sprinkle with freshly grated Parmesan cheese
Serve