This recipe is a creative way to reduce food waste by reusing leftover grilled peppers.
Ingredients for 4 portions
- Pennette rigate pasta 320 g
- Red bell pepper 200 g
- Yellow bell pepper 200 g
- Chicken breast 300 g
- Anchovy fillets 50 g
- Dry white wine 50 ml
- Extra virgin olive oil 4 tbsp (40 g)
- Basil leaves 3
- Clove of garlic 1
- Salt to taste
- Pepper to taste
Preparation
Arrange the peppers in an oven dish and roast them in the oven for 15 minutes at 180°C.
When they are ready, place them in a sealed container.
Leave them to cool and then peel, removing the seeds, and cut them into sticks.
In the meantime dice the chicken breast and fry in a pan with olive oil and the whole garlic (which you remove before serving).
After a few minutes, add the anchovies, the basil cut into strips, and the white wine. Cook until the liquid has fully evaporated. Lastly, add the peppers, season and simmer for a few minutes.
Cook the pasta al dente in plenty of boiling, salted water, drain it and dress with the sauce, mixing well.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.