Penne with Vegetables and Red Pesto

Ingredients

• 100 g dried tomatoes
• 125 ml white wine
• 2 small chili peppers
• 2 shallots
• 3 Garlic cloves
• 80 ml olive oil
• 30 g Parmesan
• 1 tsp thyme
• Salt
• freshly ground pepper
• 1 green bell pepper
• 150 g Mushrooms
• 1 bunch spring onions
• 500 g penne
• Salt
• 1 tbsp Olive Oil
• fresh thyme

Instructions

1. 1.

   Dice the tomatoes. Bring the wine to a boil, add the tomatoes and simmer for 3-4 minutes until the wine has reduced. Slice the chili peppers lengthwise, remove the seeds, and dice them. Peel and dice the shallots and garlic. Heat 1 tbsp olive oil. Sauté the chili, shallots, and garlic until golden yellow. Grate the parmesan. Combine the remaining olive oil with the prepared ingredients and thyme in a blender and puree everything. Season with salt and pepper. Quarter the bell pepper, clean it, rinse, and chop into small pieces. Clean and cut the mushrooms according to size.

2. 2.

   Trim and wash the spring onions and cut into pieces. Heat olive oil. Sauté the bell pepper and mushrooms for 2-3 minutes until crisp. Add the spring onions and cook for another minute while stirring. Cook the penne in plenty of boiling salted water according to package instructions until al dente. Add about 100 ml pasta cooking water and 1–2 tbsp pesto to the vegetables, bring to a boil once more. Drain the noodles, let them dry slightly, then mix with the vegetables. Garnish with thyme and serve. Offer extra pesto on the side.