Mussels in pesto
Instructions
Fry the sliced onions in plenty of oil, add the peppers cut into slices, add salt and cook over high heat, stirring often; Add the sliced tomatoes and basil.
Lower the heat, cover and finish baking.
Finally, brightened the flame to thicken the sauce.
Add drained al dente shells with pesto and plenty of grated Parmesan.
Ingredients and dosing for 4 persons
- 500 g of type rifled shells pasta
- 500 g of peppers
- 100 g of tomatoes
- 1 onion
- 1 sprig of basil
- Salt
- Olive oil
- Parmigiano