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Penne with chutney of niçois vegetables and pesto dressing


  • 150 grs of Penne 
  • 1 eggplant
  • 1 yellow paprika
  • 1 green paprika 
  • 1 green courgette 
  • 1 red paprika 
  • 40 grs of rocket 
  • 20 grs 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 

Garnishing :

  • 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!