In for a Penne

In the pantheon of pasta types embraced by both Italians and Italophiles worldwide, penne rigate holds a special place at the top. The short, tubular pasta is ridged, to help sauces cling to the surface and deliver the right flavor ratio with every piece. The hollow center also does its part to capture the flow of added ingredients, making penne the pasta of choice for chunky meat, vegetable, cream or oil-based sauces. Keep plenty of VILLA FRIZZONI^® Penne Rigate in the pantry for baked casserole dishes, or ‘pasta al forno,’ as well.

Top it off with a Lemony Arugula Pesto: Whip up olive oil, Parmesan cheese, chopped garlic and lemony arugula in a blender … add pine nuts for some welcome crunch.

Lemony Arugula Pesto

For a truly exquisite offering combine 4 ounce MARKON^® Lemony Arugula, 8 ounces VILLA FRIZZONI^® Extra Virgin Olive Oil, 4 ounces VILLA FRIZZONI^® Grated Parmesan Cheese, ½ ounce Chopped Garlic in a blender and blend until smooth. Optional: add 2 tablespoons pine nuts. Season with salt and pepper and spoon generously over a plate of penne pasta.

Penne Alfredo with Grilled Shrimp

Pistachio Crusted Swordfish with Penne in Sun-Dried Tomato