Ingredients :
- 200 grams fusilli, linguine, or conchiglie pasta is best
- 25 grams pine nuts
- 1 tsp dried oregano
- 1 tsp dried basil or herbes de provence
- 1 tsp sea salt and ground black pepper
- 1 large courgette
- 2 cloves garlic
- 1/2 packet cherry or baby plum tomatoes
- 2 red and yellow bell peppers
- 50 grams parmesan cheese
- 100 grams chopped Italian sausage or Spanish chorizo (optional)
- 1 tbsp extra virgin olive oil
Method :
- Bring to boil 2 litres of water with a little sea salt and then add the pasta and leave to cook, stirring occasionally
- Pre-heat the oven to 200 C for the peppers and courgettes, and decapitate and excavate the peppers and chop the courgettes before leaving in the oven for c.20 mins on a tray with olive oil and a sprinkling of some of the herbs until soft
- Toast the pine nuts on another tray in the oven for a few minutes, being careful not to burn them
- Fry the garlic with the herbes de provence or oregano in a pan, before adding the sausage (optional) and sliced cherry / baby plum tomatoes
- Once out of the oven, slice the bell peppers into strips and add the vegetables to the sausages and tomatoes in a separate bowl
- Drain the pasta and serve with plenty of extra virgin olive oil, grated parmesan, the pine nuts, sausage and vegetables, finished with ground black pepper and sea salt
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