Penne with candied niçois vegetables and Pesto Dressing | Didden
Preparation - Cut the vegetables into lamelles of 2 cm wide. - Cook the niçois vegetables with garlic and olive oil at low heat in a covered casserole for 15
Ingredients
- 150 g of Penne
- 1 eggplant
- 1 yellow paprika
- 1 green paprika
- 1 red paprika
- 1 green courgette
- 40 g of rocket
- 20 g of parmesan
- 1 clove of garlic
- Olive oil
- Pesto Dressing Didden
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