Penne with cream of bell peppers
Ingredients
Serves 4
| 11.5 oz | Barilla Whole Grain Penne |
| 5.2 oz | Celery |
| 4 | Puntarelle Chicory |
| 1 | Carrot |
| ½ | White Onion |
| 1 | Yellow Bell Pepper |
| 2 oz | Walnuts |
| 3 tbsp | Extra Virgin Olive Oil |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cut the celery, the chicory and the peeled carrot in thin dices of regular size. In a non-stick pan, sauté the diced vegetables with a ribbon of oil until golden and crunchy. Set aside.
Step 2
Chop finely the onion and sweat in the same non-stick pan with half of the extra virgin olive oil, and make sure it does not brown. Add the bell pepper sliced in stripes, cook for a couple of minutes.
Step 3
Put the vegetables in a mixer, add the walnut kernels and blend. Cook the Whole Grain Penne in abundant lightly salted boiling water, drain when al dente and dress with the cream of bell pepper and walnuts and top with diced crunchy vegetables.
Garnish/Tip
Celery leaves. As an alternative, use other leftover vegetables: celery from Verona, Jerusalem artichoke, pumpkin.