Penne Rigate
+ Pesto
Salade de Penne aux légumes grillés et au Pesto
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400g of Panzani Penne Rigate
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1 jar of Panzani Pesto
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1 aubergine
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2 courgettes
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1 red bell pepper
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1 tomato
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Salt, pepper
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1. Cook the Penne in boiling salted water for 11 minutes, drain it and rinse briefly under cold water.
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2. Cut the courgettes into rounds and dice the eggplant, pepper and tomato into small pieces. Fry it all in a little olive oil and allow it to simmer for 15 minutes.
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3. Let the vegetables cool down.
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4. Finally, in a salad bowl, mix the pasta, vegetables and the Pesto. Add salt and pepper. Serve good & chilled.
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