Farfalle
Farfalle aux trois poivrons
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400g Panzani Farfalle
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1 yellow, 1 green, and 1 red bell pepper
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80ml vegetable stock
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2 tablespoons olive oil
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1 leek
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1 dried chilli pepper
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1 clove garlic
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1 tomato
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1. Cook pasta according to packaging directions.
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2. Preheat oven to 200 °C and bake the bell peppers until they dry out. Dark blisters will begin to form when they are ready.
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3. Place the roasted peppers in a plastic bag to steam them.
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4. After five minutes, open the bag, peel the peppers and cut them into strips.
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5. Cook chopped garlic, crushed chilli and sliced leek in the vegetable stock with 2 tablespoons of olive oil for 4 minutes.
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6. Use only the white part of the leek. Add the diced tomato, peppers and a tablespoon of marjoram or oregano. Season with salt and simmer for 3 minutes.
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7. Add cooked pasta and heat thoroughly. Sprinkle with Parmesan.
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