Ingredients:
350g durum wheat Pennette pasta
1 jar of Parmesan and Bianchetto Truffle Cream 130g
Parmesan cheese to taste
Preparation:
Melt in a saucepan the Parmesan and Bianchetto Truffle cream, drain and toss the Pennette pasta for about 1/2 minutes adding grated Parmesan cheese on top.