Gluten-Free Penne with red pesto, baby mozzarellas, Castelvetrano olives, yellow “Datterini” tomatoes, julienned courgettes and prawns
Leonardo Pellacani
Gluten-free
Menù Ingredients
30 g Baby mozzarellas
30 g Julienned courgettes
to taste Fresh basil
Serves 1
Cook the penne in plenty of salted boiling water. Drain “al dente” and leave to cool with a drizzle of extra-virgin olive oil. Mix with the other ingredients and add a further drizzle of extra-virgin olive oil. Dish up and garnish with a basil leaf.
