Girandole Al Pesto Alla Genovese with Dried Tomatoes, Freshly Grated Feta Cheese and Arugula

For the Girandole al Pesto alla Genovese, sort the arugula (if necessary, cut off too long stems).

Cook the Barilla Girandole in plenty of salted water “al dente”.

Squeeze the garlic cloves and sauté them in a pan with a little olive oil. Cut the dried tomatoes into strips and add them. Sweat for about 2-3 minutes.

Add the Barilla Pesto alla Genovese and heat gently.

Drain the girandole and mix with the pesto and dried tomatoes.

Grate the feta cheese over the pasta with the coarse side of the kitchen grater and sprinkle with arugula.

Then serve the Girandole al Pesto alla Genovese hot.

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