Creamy Pesto Rosso Farfalle

Prep Time: 5 mins | Cook Time: 10 mins | Servings: 4

Ingredients

• Holy Cannoli Products:

  • 1 bag (500g) Rummo Farfalle No.66

  • 1 jar (190g) Rummo Pesto Rosso
    

• Fresh / Pantry Additions:

  • 2 tbsp extra virgin olive oil

  • 1 clove garlic (minced)

  • 1/4 cup heavy cream or reserved pasta water

  • Fresh basil leaves & black pepper

Step-by-Step Instructions

1. Boil Pasta: Cook Rummo Farfalle in salted boiling water for 10 minutes until al dente. Reserve 1/2 cup of starchy pasta water before draining.

2. Warm Sauce: Heat olive oil and minced garlic in a large skillet over low heat for 1 minute. Stir in the jar of Rummo Pesto Rosso and heavy cream (or pasta water) to create a silky sauce.

3. Toss: Add drained Rummo Farfalle directly into the skillet. Toss on low heat for 1–2 minutes until coated.

4. Serve: Stir in half the grated Zarpellon Fontal cheese. Garnish with fresh basil, cracked pepper, and extra Fontal cheese.