Ingredients: 250g Farfalle - 1 small zucchini - 1 small yellow zucchini - 1 dozen mini peppers of all colors - 1 cup cherry tomatoes - 1 dozen basil leaves - 3 tbsp parmesan shavings - a few flowers of dill (optional) - olive oil - salt and pepper
For the pesto pine nuts 1 small bunch basil (about thirty sheets) - 3 tbsp pine nuts - 45g grated parmesan cheese - 1 clove garlic - 3 cases of olive oilPrepare the pesto.
Quickly mix the basil, pine nuts and garlic.
Add the parmesan cheese and pour the oil while mixing.
Cook the pasta. Drain the pasta.
Prepare the vegetables.
Wash and dry all vegetables. Cut the zucchini into thin slices. Peppers and cherry tomatoes in half.
Heat a frying pan over fairly high heat and add a little olive oil. Add zucchini and peppers, salt and pepper and brown quickly. Add tomatoes stir and remove from heat.
Mix still hot pasta with vegetables.
Spread a good tablespoon of pesto on each plate and serve pasta with vegetables.
Garnish with basil leaves and flowers of dill and parmesan and serve with the remaining pesto.
PS : tu as vu Fabienne j'y arrive même à faire des photos sur du blanc !!!
Mais pourquoi, et le centre du Red Star hein hein encore un que j'ai cherché, cherché, cherché… est-ce que je vous raconte ça…