Cold Pennette with Ginger

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4 People

Cook time 15 Minutes

350 gr. Whole pennette
250 gr. Red bell peppers (without seeds and seized in four parts)
250 gr. Sliced aubergines (eggplant)
250 gr. Sliced curgettes (zucchini)
1 tsp. ea spoon of Grated ginger
4 Fresh basil fresh leaves divided into pieces
1 Tbsp. table spoon of Grinded mint
6 Tbsp. table spoon of Extra virgin olive oil
Salt and black pepper

1. Boil the pasta al dente (should be soft enough to eat, but still have a bit of a bite and firmness) in plenty of salty water . 2. Ladle out and let itl cool down. 3. Grill the bell peppers untill they soften. 4. Arrange aubergines and courgettes on an oiled grill and grill them untill you can see the cooked stripes. 5. Roughly chop all the vegetables. 6. sSeason pasta with all the vegetables in a big bowl. 7. Add basil, mint and grated ginger. 8. Season with oil, salt and pepper. 9. Stir and let it cool for two hours before serving.