Summer Penne with Pesto Sauce and vegetables


450 g of penne, coarse salt

Pesto: 30 g of fresh basil leaves, 1 clove garlic, 30 oasted pine nuts, 50 g grated Pecorino cheese, 150 ml extra virgin olive oil, salt and pepper

Vegetables: 4 vine tomatoes, 1 yellow pepper, 2 gloves garlic, 1 pinch dry chili pepper, 100 ml extra virgin olive oil 30 g toasted pine nuts, 4-5 basil leaves, salt

How to prepare:

For the pesto, grind or blend all the ingredients together. Blanch the tomatoes, remove the skin and seeds and cut into cubes. Wash the pepper, remove the skin and cut into small cubes. Bring together in a bowl the tomatoes, bell pepper, garlic cloves cut in half, a pinch of salt and the chili pepper, cover with olive oil and let stand for at least an hour.

Cook the pasta al dente in salted water. Dress with the pesto. Add the vegetables after removing the garlic and garnish with toasted pine nuts and basil leaves.

From Antonia Polese

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