Recipe #1748
Pennine Primavera
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
4
servings
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Chef José Trottier |
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Recipe ingredients
- 1 lb. (450 g) pennine
- 1 red onion
- 1 green sweet pepper
- 1 red sweet pepper
- 8 button mushrooms
- 8 snow peas
- 1 green zucchini
- 1 yellow zucchini
- 1/3 cup (80 mL) olive oil
- 1/3 cup (80 mL) sun-dried tomato pesto
Preparation
Cook pennine al dente. Drain and set aside.
Slice onion and peppers very fine and set aside.
Quarter mushrooms and set aside.
Cut snow peas, string removed, in 4 and set aside.
Slice zucchini and set aside.
In a wok, sauté onions and mushrooms in olive oil over high heat.
Add remaining vegetables. Cook 2-3 minutes.
Stir in pesto.
Add pennine and mix again.
Adjust seasoning.
Serve.
Suggestion
Don't wash mushrooms, their water content is high enough. Simply wipe with a damp cloth.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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