Pesto Verdure Pasta
1 serving
20 minutes
Pasta 'Pesto Verdure' is a true embodiment of Italian gastronomy, combining fresh vegetables, aromatic pesto, and tender penne pasta. The dish's roots lie in the traditions of Liguria, where pesto sauce has enriched dishes with its vibrant greenery for centuries. The taste of this pasta is a harmonious balance of the freshness of sweet peppers, zucchini, and mushrooms, complemented by the depth of chicken broth and the sophistication of red wine. Dried tomatoes, arugula, and thin shavings of parmesan complete the composition, giving the dish richness and nobility. Served hot, it is perfect for a cozy dinner accompanied by a glass of light white wine.
1
Boil 150 g of short penne pasta, slightly undercooking it.
- Penne: 150 g
2
Fry sliced sweet pepper, zucchini, and mushrooms (25 g each) in olive oil in a pan.
- Sweet pepper (capsicum): 25 g
- Courgette: 25 g
- Fresh button mushrooms: 25 g
3
Place the previously cooked pasta in a pan and cook it in chicken broth (60 g) and red wine (10 ml), after 30 seconds add pesto sauce (20 g), cooking the pasta to readiness in a total of 2 minutes.
- Penne: 150 g
- Chicken broth: 60 ml
- Dry red wine: 1 g
- Pesto: 20 g
4
Then we place everything on a plate, garnishing with dried tomatoes (5-6 slices), arugula leaves, and slices of parmesan cheese.
- Sun-dried tomatoes: 5 piece
- Rocket (arugula): to taste
- Parmesan (Parmigiano Reggiano): to taste
