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Pennette with mint

Preparation: 15 min – Difficulty: Easy – Cooking: 8 min
Serves 4
280 g of striped penne | 150 g of fresh courgettes | 10 small red tomatoes | 2 tablespoons of extra virgin olive oil | 6 spoons of mayonnaise poppy seeds | 1 sprig of mint | salt

1. In a saucepan boil the pasta in abundant salted water and drain it al dente. Spend it for a few moments under running water to stop cooking and let it cool in a bowl.

2. Blanch the washed tomatoes in boiling water for one minute, drain them, peel them as soon as they are lukewarm and cut them into small pieces. On a cutting board, slice the very thin new courgettes. In the pasta bowl add the sliced ​​courgettes, tomatoes and season with olive oil, mixing well.

3. Then add the poppy seeds and 2 tablespoons of mayonnaise, then continue mixing. Spread the pasta into the individual bowls, garnish them with a spoonful of mayonnaise and flavor them with a sprig of mint.

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