Pappardelle pasta with grilled Mediterranean vegetables, stir-fried mussels and Romesco sauce
ingredients
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.
