Farfalle with Pesto Rosso and Veal

For the farfalle with pesto rosso and veal, heat the olive oil in a non-stick frying pan, add the sage leaves and chopped garlic and brown.

Add the meat, salt and pepper and brown over high heat. Pour in the balsamic vinegar and let it boil down completely.

Meanwhile, cook the farfalle al dente in salted water for about 10 minutes. Drain the pasta, mix with the meat and remove from the heat. Mix in the jar of Barilla Pesto Rosso.

Arrange the farfalle with pesto rosso and veal on four plates and serve immediately.

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