Pennine Primavera

Pennine Primavera
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 1 lb
    (450 g)


  • 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


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.


Source: Chef José Trottier

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007