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.
You might also like
Couscous aux petits pois et poissons panés
Couscous
Make recipe