“I love to eat pasta when I'm at home. It is the comforting dish par excellence! When I was little, in Normandy, my mother often prepared it, Bolognese or carbonara. The vegetarian recipe that I suggest to you - to adapt according to the vegetables that you will find at the market - smells good in summer and the Mediterranean, where I have been living since I took over the kitchen of the Negresco hotel, in Nice , two years ago.
INGREDIENTS FOR 4 PERSONS:
400 g penne, 1 red pepper, 1 zucchini, 16 cherry tomatoes, 2 garlic cloves, 16 black olives, 60 g cooked peeled broad beans, 1 small ball of mozzarella, 1 branch of basil, 20 g parmesan shavings , Espelette pepper, olive oil, salt.
Cook the penne al dente in boiling salted water. Shell the beans, cook them in the English style (in salted boiling water, then immersed in ice water) and peel them. Cut the pepper and zucchini into sticks, brown them in a pan with a little oil
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