Pesto Rosso Gallo
500 g GALLO Multi-grain ‘Nature’ plumas
Salt and pepper
1 medium courgette, sliced
1 yellow pepper
100 g of mushrooms
1 garlic clove
Slice the vegetables in similar sizes and place them on an oven-safe tray, add a little olive oil and roast at 200ºC for 20 minutes.
Meanwhile, cook the pasta in abundant boiling water with a pinch of salt. Strain and set the pasta aside together with a little cooking water.
Mix the roasted vegetables with the pasta in a bowl and add the pesto rosso. If necessary, add a little cooking water to thin the sauce.