- 350 g. of mezze maniche rigate (that is, lined tube-shaped pasta);
- 150 g. of red onion and bell peppers pesto
- a yellow pepper
- a green pepper
- a spoon of extra virgin olive oil
- some parsley leaves
- 40 g. of grated pecorino
Empty, wash and chop the bell peppers, then stir-fry them on a non stick pan with a drizzle of olive oil in it. While the peppers cook over a low heat, add some red onion and bell peppers pesto.
Boil water, put in a pinch of salt and cook 350 g. of mezze maniche rigate, stir until it becomes al dente and strain. Now, put it in a pan with some cooking water and pan-fry.
Finally add some ground parsley and 40 g. of grated pecorino.
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