Linguine with vegetable, peas and lentils with "non-carbonara"
Linguine with vegetable, peas and lentils with "non-carbonara" sauce. Brush the peppers with oil and put them in the oven at approx. 160 °C..
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Cooking tools:
- Oven
- Pastry brush
- Blender
- Chef's knife
- Cutting board
- Nonstick skillet
- Pot
- Colander
- Spoon
- Plate
Ingredients
- 600 g linguine with vegetable, peas and lentils
- 4 yellow peppers
- 30 g toasted hazelnuts
- 100 g tofu
- Salt, black pepper to taste
- Extra virgin olive oil to taste
- Coarsely ground black pepper
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