Pennete with red and yellow peppers

Ingredients 

• 320 g pennette
• 1 yellow bell pepper
• 1 red bell pepper
• Salt
• Parsley
• Olive oil
• Bechamel sauce (To prepare the bechamel sauce: 50 g butter, 60 g flour and 1 litre milk)
• Grated Parmesan cheese

Preparation

Cut the peppers into julienne strips
Soak with extra virgin olive oil for 4 minutes
Add some salt
Add the parsley
Add 10 cl of the bechamel sauce
Combine this mixture with the pasta, which has already been cooked
Add the grated Parmesan cheese and serve.

Chef: Paolo Ballarin. Ristorante Cibus Club. Cavallino - Treporti. Italy