Penne with a mini ratatouille and tomato arrabiata pesto
Recipe Weight: 378g per Portion
| HILCONA Pasta unfilled, Penne, IQF | 2.200 kg |
| Olive oil | 0.200 l |
| Ratatouille vegetables, 5 mm | 0.800 kg |
| Onions, chopped into 3mm cubes | 0.100 kg |
| Garlic, chopped | 0.010 kg |
| Diced tomato, fresh | 0.100 kg |
| Salt | 0.010 kg |
| Black pepper, fresh from the mill | 0.002 kg |
| Freshly chopped herbs | 0.010 kg |
| Arrabiata pesto of tomatoes (vegan | 0.350 kg |
Preparation
Preparation:• Prepare all the ingredients
• Prepare the tomato arrabiata pesto according to the recipe
Method:
• Heat the olive oil in a non-stick pan
• Cook the ratatouille and the onions in the olive
• Add the garlic and cook
• Add the diced tomato and cook again
• Season with pepper and salt
• Stir once again with the herbs
• At the same time, heat the pasta for 30 seconds in a pasta cooker
• Add the pasta to the vegetables and stir once again
• Plate the ingredients and garnish with the pesto
Suggestion:
• For large quantities, heat the pasta in a combisteamer with 100% steam
| Nutritional values | per portion |
|---|---|
| Energy | 3109 kJ |
| Energy | 743 kcal |
| Fat | 38 g |
| - of which saturates | 6.4 g |
| Carbohydrates | 79 g |
| - of which sugar | 4.3 g |
| Fibre | 6.8 g |
| Protein | 18 g |
| Salt | 3.0 g |
| Allergens | Contains |
|---|---|
| Gluten | yes |
The nutritional value and allergen information is based on the ingredients with which we have developed the recipe. The ingredients that you use to prepare the recipe are important for your declaration and guest information.