Cook the elbow macaroni or penne until firm and sauté in a very small amount of olive oil with the parmesan cheese so that it adheres to the pasta, stirring constantly so that it becomes crispy, just until lightly browned. Set aside.
Mix the mayonnaise with the pesto sauce and adjust the salt and pepper.
Moments before serving, mix all the ingredients so that the pasta retains its crispy texture and the toasted parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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