- 200 grams
small White beans
Red Bell pepper
green Bell pepper
- 3 tablespoons
- sprinkle of Balsamic vinegar
- 400 grams
small Macaroni (or Penne)
- 1 tablespoon
- Basil (for garnish)
Cook beans in lightly salted water, covered, for 25-30 minutes.
Slice bell peppers into quarters, removing the seeds and ribs. Rinse bell peppers and cut into small cubes. Peel and chop the onion and garlic.
Heat the olive oil in a pan. Add bell peppers, onions and garlic and sauté for 3-4 minutes. Season with balsamic vinegar, salt and pepper.
Cook macaroni in plenty of salted water until al dente.
Rinse anchovies, pat dry and chop finely. Mix with the pesto.
Drain macaroni and beans. Mix macaroni with beans, bell peppers and pesto and season to taste. Serve garnished with basil.