The recipe

Penne with candied niçois vegetables

Penne with candied niçois vegetables and its Pesto Dressing
  • 150 g of Penne
  • 1 eggplant
  • 1 yellow paprika
  • 1 green paprika
  • 1 red paprika
  • 1 green courgette
  • 40 g of rocket
  • 20 g of parmesan
  • Didden Pesto Dressing
  • 1 clove of garlic
  • Olive oil
  • Cut the vegetables into lamelles of 2 cm wide.
  • Cook the niçois vegetables with garlic and olive oil at low heat in a covered casserole for 15 to 20 minutes; stir once in a while.
  • Cook the Penne until "al dente".
  • Mix the vegetables and the Penne.
  • Add the Pesto Dressing.
  • Season the rocket with olive oil, salt and pepper.
  • Prepare some shavings of parmesan cheese.


  • Arrange the mixture of Penne and vegetables in a circle of 10 cm in diameter.
  • Add the rocket and the parmesan shavings on top.
  • Line the edge of the plate with the Pesto Dressing.

Enjoy your meal!

Didden Products