undefined - 15 mins
Mexican Penne Rigate
¡Ay Caramba for this tasty pasta salad!
Preparation: 15 mins
Season : Spring/Summer
Ingredients
Number of People
10
200
g yellow peppers
150
g avocado
100
g onions
Olive oil
Salt
Pepper
Recipe
1
THE PASTA
Bring the water to the boil and plunge in the Panzani Penne Rigate for 9 minutes for hot dishes or 6 minutes for cold.
2
THE SAUCE
Step 1
Cut the avocado into strips and set aside.
Step 2
emove skin from the peppers and onions, chop and sauté them in olive oil.
Step 3
Then add the Panzani Bolo Veggie sauce, and if necessary, lighten with a ladleful of stock.
Step 4
Finish cooking in the sauce.
3
PLATING
Mix the pasta with the sauce, then add the avocado slices on top at the last minute.
