Wholemeal spelt flour penne with red onions, yellow and red peppers and toasted pine nuts

(for 5 people)

500g bronze drawn penne made with wholemeal spelt (farro) flour
80g red onion
200g yellow peppers
200g of red peppers
80g pine nuts
7 tablespoons of extra virgin olive oil
25 medium-sized leaves of basil
salt and white pepper
(optional : sprinkling of Parmesan cheese)

Cut the red onion into very thin slices and brown it in 7 tablespoons extra virgin for 7 minutes along with the pine nuts. Add the yellow and the red peppers, previously cut into 5 cm long strips, and continue to cook on high heat for at least 10minutes.
Add 3 small pinches of salt, grind 4 times the white pepper and add the basil leaves, torn in halves.
Continue to cook for about 5 minutes.
Cook the wholemeal spelt penne in salted water and drain them 3 minutes before they reach their cooking time.
Pour the penne in the sauce and finish their cooking, with the help of some of the cooking water up to when there is a good creaminess.
Serve the pasta piping hot, optionally with a sprinkling of Parmesan.

This is a very colourful recipe, ready in no time and with a good impact on the palate. Scent and colour.