Wholemeal ridged plumas

with tricolour peppers



480 g of wholemeal ridged plumas

Olive oil

Salt and pepper

2 shallots, chopped

2 garlic cloves, crushed

3 peppers (red, green and yellow)

A few leaves of fresh basil

Toasted pine nuts


Step 1

On an oven-safe tray, place the chopped peppers, shallots and garlic. Pour a little olive oil and cook at 200ºC for 30 minutes, until golden.

Step 2

Cook the pasta in abundant boiling water with a pinch of salt until al dente, strain and add to a bowl with the roasted vegetables. Mix well and season with salt and pepper.

Step 3

Serve with some fresh basil leaves and toasted pine nuts.

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