Penne with Beans, Pickled Peppers and Nuts
by Editorial Staff
Just turn on your imagination a little, and dull feather pasta turns into a bright and tasty side dish, and can even compete with the main course. Plus, the recipe is very simple.
Ingredients
- Feather pasta (penne) – 200 g
- Canned beans – 200 g (1 can)
- Walnuts – 50 g
- Lemon juice – 1 tbsp
- Cilantro – 1 bunch
- Pickled Bulgarian red pepper – 150-200 g (1-2 pcs.)
Directions
- Prepare all the bean macaroni ingredients. Drain the marinade from the beans and rinse them under running water. Peel off the peppers; this is very easy to do if the peppers are pickled or baked.
- How to make penne (pasta) with beans, pickled peppers, and nuts:
- First, boil the penne pasta in salted water until tender. (You can use any durum wheat pasta, the penne will absorb the sauce best because of the cavity inside.)
- Wash cilantro, dry and chop finely, and chop the nuts with a knife.
- Remove the boiled pasta with a slotted spoon from the water in which they were cooked, and transfer to a deep bowl.
- Put chopped nuts and cilantro, prepared beans, and pickled peppers there. Cut the pepper into strips before this.
- Combine all the ingredients, add lemon juice, olive oil, and salt to taste. Penne pasta with beans, pickled peppers, and nuts are ready. Transfer to a nice plate and serve while warm.
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