Farfalle

Farfalle aux trois poivrons

Ingredients

4
55min
  • 400g Panzani Farfalle
  • 1 yellow, 1 green, and 1 red bell pepper
  • 80ml vegetable stock
  • 2 tablespoons olive oil
  • 1 leek
  • 1 dried chilli pepper
  • 1 clove garlic
  • 1 tomato
pasta

Preparations steps

  • 1. Cook pasta according to packaging directions.
  • 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.
  • 3. Place the roasted peppers in a plastic bag to steam them.
  • 4. After five minutes, open the bag, peel the peppers and cut them into strips.
  • 5. Cook chopped garlic, crushed chilli and sliced leek in the vegetable stock with 2 tablespoons of olive oil for 4 minutes.
  • 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.
  • 7. Add cooked pasta and heat thoroughly. Sprinkle with Parmesan.

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