2 red Sweet Palermo
3 stalks of celery
1 clove of garlic
2 tbsp olive oil
200 g white beans, jar or tin
300 g penne paste
100 ml creme fraiche
120 g parmesan, grated
3 sprigs of basil, roughly chopped
Pepper and salt
Wash the Sweet Palermo peppers and celery stalks. Cut the pepper into rings and the celery into 1 cm pieces. Peel and finely chop the garlic. Saute the sweet pepper and celery over medium heat in a large skillet or skillet for a few minutes until the sweet pepper is soft. Add the garlic with the vegetables for the last minute. Put the vegetables aside until use and keep it warm by putting the lid on the pan.
Drain the beans and rinse well with warm water. Cook the pasta according to the instructions on the package. Drain the pasta and put it back in the pan immediately, put the pan on a low heat. Stir the pasta, creme fraiche and 100 g parmesan well together. Keep stirring and then mix in the beans and vegetables until everything is warm. Scoop everything up into deep plates or bowls and garnish with the roughly chopped basil leaves and some remaining grated cheese. Add some fresh black pepper and salt to taste if necessary.