Whole grain penne with cream of bell peppers, puntarelle and walnuts
11.5 oz Barilla Whole Grain Penne
5.2 oz celery
4 puntarelle chicory
1 carrot
1/2 white onion
1 yellow bell pepper
2 oz walnuts
3 tbsp extra virgin olive oil
Cut the celery, the chicory and the peeled carrot in thin dices of regular size.
In a non-stick pan, sauté the diced vegetables with a ribbon of oil until golden and crunchy.
Set aside.
Chop finely the onion and sweat in the same non-stick pan with half of the extra virgin olive oil, and make sure it does not brown.
Add the bell pepper sliced in stripes, cook for a couple of minutes.
Put the vegetables in a mixer, add the walnut kernels and blend.
Cook the Whole Grain Penne in abundant lightly salted boiling water, drain when al dente and dress with the cream of bell pepper and walnuts and top with diced crunchy vegetables.
Garnish / Tip: celery leaves. As alternative, use other leftover vegetables: celery from Verona, Jerusalem artichoke, pumpkin.