John Myers
Ingredients for 2 servings:
- 2 spring onions
- 1 small zucchini
- 1 small bell pepper(s), red
- ½ stalk(s) celery
- ½ head of radicchio, small
- 200 g rigatoni or penne
- 1 clove(s) garlic
- 50 g Pecorino or Parmesan
- 5 tbsp olive oil
- 3 tbsp lemon juice
- Tabasco, amount as desired
- Salt and pepper, as needed
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
nice summer dish, also to eat cold
Peel and chop the garlic, then mix with the oil, lemon juice, Tabasco, salt, and pepper. Clean the spring onions, chop the onion, and set the green part aside. Wash, clean, and chop the zucchini and peppers. Wash the celery and slice it finely. Wash the radicchio and slice it finely. Mix everything with the oil and spice marinade, and the pinzimonio sauce is ready. Cook the pasta in salted water until al dente, drain briefly, and toss with the pinzimonio sauce. Serve on plates and sprinkle with the sliced onion greens and the cheese. A wonderful summer pasta dish that also tastes good cold.
Facebook Comments