Pasta with Merguez
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 Merguez
- 2 zucchini
- 1 red pepper (s)
- 300 g mushrooms
- 1 large onion (s)
- 1 glass pesto, green, approx. 25 g
- 4 tablespoon olive oil
- 250 g penne
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the merguez diagonally into pieces approx. 1 cm thick. Quarter the zucchini and cut into thin strips. Wash the bell pepper, remove the core and cut the pod into thin strips approx. 2 - 3 cm long. Peel the onions and cut into fine strips.
- Sear the merguez in the olive oil, add the vegetables and fry them so that they still have a light bite. Season everything with salt and pepper.
- In between cook the penne in plenty of salted water. Then drain the pasta and add to the merguez with the vegetables. Now mix with the pesto and, if necessary, add salt and pepper to taste.
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