Prep 15 min.
1 jar Genovese Pesto with Truffles
1/2 cup Pine Nuts, toasted
1/2 cup Parmigiano Reggiano, grated
3/4-1 cup of De Carlo Extra Virgin Olive Oil
1 lb. Penne Rigate
Coarse Trapani Sea Salt, to taste for pasta water
Toast fresh Pine Nuts in a pan for a few minutes until light brown color. Blend all ingredients , slowly drizzling the De Carlo Olive oil into the mix until fully combined. Boil Mezze Penne in salted water according to package directions. Drain the pasta and mix with the sauce. Serve immediately.