Paprika noodle pan

Ingredients for 4 servings:

• 250 g pasta (Penne Rigate)
• 2 pointed peppers, red
• 2 pointed peppers, yellow
• 250 g cherry tomatoes
• 100 g ham, diced
• 50 g pine nuts
• 150 ml white wine
• 50 ml vegetable stock
• 2 tbsp rapeseed oil
• Salt
• pepper
• Parmesan

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Cook the penne in boiling salted water until al dente. Trim and wash the bell peppers, then slice into thin strips. Wash and dice the tomatoes. Heat the oil in a pan, fry the ham cubes until browned, then add the pine nuts. Add the bell pepper strips to the pan and fry for a few minutes, adding the tomato quarters. Deglaze with the white wine and stock, seasoning with salt and pepper. Drain the pasta and add it to the pan with the vegetables, letting it cook well. Serve the bell pepper pasta and sprinkle with freshly grated Parmesan cheese.