Pappardelle pasta with grilled Mediterranean vegetables, stir-fried mussels and Romesco sauce
|500 gram of Prins & Dingemanse fresh cooked mussel meat||80 gram of pepper|
|200 gram of Romesco sauce||150 gram of artichoke|
|300 gram of aubergine||100 gram of chestnut mushrooms|
|80 gram of carrot||400 gram of fresh or dried pappardelle pasta|
Pasta: Cook the pappardelle pasta in plenty of boiling water with a pinch of salt for 3-4 minutes. Drain the pasta in a colander.
Vegetables: Slice the aubergine, carrot, pepper and artichoke into half centimetre slices. Grill the vegetables and sprinkle with olive oil, salt and pepper. Quarter the chestnut mushrooms and stir-fry in a thin layer of olive oil.
Mussels: Fry the Prins & Dingemanse fresh cooked mussel meat in a thin layer of olive oil. Remove the pan from the heat when the mussels have acquired a beautiful colour.
Serve: Arrange the pasta on a plate and put the fried mussels, chestnut mushrooms and grilled vegetables on top. Add the Romesco sauce and serve the dish.