Penne Rigate
Salade de Penne Rigate au jambon et aux poivrons
-
400g of Panzani Penne Rigate
-
150g of ham
-
2 peeled bell peppers
-
3 tablespoons olive oil
-
1 tbsp white wine vinegar
-
1. Cook pasta in boiling water until "al dente."
-
2. Cut ham and peppers into strips.
-
3. Thicken the sauce with the oil, vinegar, and chopped tarragon. Season.
-
4. Drain the pasta, adding the sauce.
-
5. Garnish with ham and bell pepper and stir together gently.
Vous aimerez aussi
Farfalle à la carbonara aux champignons
Farfalle
Cuisiner
Salade de Mini Farfalle au petits pois, jambon et tomates
Mini Farfalle
Cuisiner
Tagliatelle aux crevettes pimentées
Tagliatelle
Cuisiner
Mini Penne au poulet et aux tomates confites
Mini Farfalle
Cuisiner