Rummo Pennette Rigate dry pasta from red lentils and brown rice

Pennette Rigate pasta made from red lentils and brown rice

The ribbed surface of Rummo's tubular Pennette Rigate pasta easily traps sauces, making it a perfect match for vegetable sauces. Made from red lentils and brown rice, it makes healthy delicious and delicious healthy.

• Gluten-free

Instructions for use

Cook for 7 minutes in hot water.

Serving suggestion

Here is a simple yet delicious recipe for everyday life: Zucchini cream Pennette for 4 people

Ingredients

• 340 g Rummo Pennette Rigate pasta made from red lentils and brown rice
• 140-170 g fresh ricotta
• 85 g Pecorino Romano cheese
• 200 g zucchini
• 8 basil leaves
• extra virgin olive oil
• 1 bunch of chives
• 1 clove of garlic
• salt, as needed

Preparation

1. Slice the zucchini lengthwise and roast it.
2. In a blender, blend the roasted zucchini with the olive oil, ricotta, Pecorino cheese and basil until creamy.
3. In a pan, heat the garlic and chives with olive oil.
4. Cook the Pennette pasta for 7 minutes in salted, boiling water.
5. Put some of the cream on the bottom of a bowl, add the drained pasta, and drizzle with the garlic-chive oil. Enjoy!

Producer information

Thanks to the Lenta Lavorazione method and the careful work of Rummo pasta makers, Rummo pasta retains its shape after cooking. The flour used for the pasta is of excellent quality. Only the finest durum wheat offered by nature is used, because this is the only way to ensure the pasta's high protein content.

Storage

Store in a dry, cool place, protected from sunlight.

Distributor

In-Food 2000 Kft.
9021 Győr
Bajcsy-Zsilinszky út 27.

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Product information

The information provided here about the products is for preliminary information only, after receiving the product you will receive final information based on the label of the product.