Rigatoni with zucchini and peppers with pesto and chili crumbs

Name: Rigatoni with zucchini and peppers with pesto and chili crumbs
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 2 discs Toast; 3 TABLESPOONS Olive oil; 400 g Rigatoni pasta; 7-10 Tbsp Salt; 1 TEASPOON Chili Flakes; 7-10 Tbsp Pepper; 2 small zucchini; 1 red pepper; 1/2 bunch Basil; 5 TABLESPOONS Basil Pesto; 30 g Parmesan cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

2 discs Toast
3 TABLESPOONS Olive oil
400 g Rigatoni pasta
7-10 Tbsp Salt
1 TEASPOON Chili Flakes
7-10 Tbsp Pepper
2 small zucchini
1 red pepper
1/2 bunch Basil
5 TABLESPOONS Basil Pesto
30 g Parmesan cheese

Directions

1
Cut the rind off the toast, cut the bread into pieces and chop it coarsely in the universal chopper or pluck it into small pieces with your hands. Heat 2 tablespoons of oil in a frying pan. Fry the toast crumbs for 2-3 minutes, turning them over.
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Fold the chili flakes into the hot crumbs, season with salt and pepper and remove. Clean, wash and slice the zucchini.
3
Clean and wash the peppers and cut them into thin strips. Heat 1 tablespoon of oil in a coated frying pan. Fry the zucchini and peppers for 3-4 minutes, turning them over, and season with salt and pepper. In the meantime, wash the basil, dab dry and pluck the leaves from the stalks.
4
Cut large leaves into small pieces if necessary. Stir the pesto into the vegetables. Drain the noodles and fold them into the vegetable pan. Grate cheese. Arrange noodles, sprinkle with cheese, basil and chilli crumbs.