Cold fusilli with vegetables
Instructions
After washed, roast the peppers with the grill of the oven, Peel, remove the seeds and filaments, cut them into strips and toss with oil and salt.
To sweat the chopped onion in a little oil and water, add peas, carrots, diced small and previously the nut, cooking over low heat for about 10 minutes.
Finely chop 2 cloves of garlic with parsley and salt.
Cut eggplants into slices 1 cm max, put them on a hot plate and brief frying on one side, turn them over and, while they bake, sprinkle with the chopped freshly prepared; then cut them into cubes.
In a bowl combine all vegetables prepared and let it sit.
Cook the pasta al dente, drain, cool under running water, sgocciolarla well, then season it with the sauce of vegetables, a drizzle of raw oil and serve.
Complete with fresh ground pepper.
Note: a variation is to add tuna in olive oil and mozzarella.
Ingredients and dosing for 4 persons
- 350 g of type pasta fusilli
- 150 g of fine shelled peas
- 1 red pepper
- == 1 yellow pepper
- 2 carrots
- 2 eggplant
- 2 cloves of garlic
- Spring onion
- 1 nut
- Parsley
- Olive oil extra virgin
- Salt
- Peppercorns