Trenette with vegetable pesto
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For 6 people: trenette g 500-foot of red and yellow peppers, zucchini 120 g-green around 60 g onions g celery g-30-30-bouquet garni (basil, mint, marjoram, chives)-extr avirgin olive oil-salt-pepper
While the pasta is cooking, blend at low speed flaps of pepper, celery, zucchini and onion; then add about 200 g of oil, the bouquet garni, salt, pepper and continue to mix until a smooth sauce. Drain the pasta al dente, let them cool under running water, drain and dress with the sauce of vegetables: can be prepared several hours before you eat them.