Reginette with vegetables and swordfish

INGREDIENTS
– Reginette
– Slice of swordfish
– Bell peppers: yellow, red and green
– Carrots
– Courgettes
– Aubergine
– Garlic
– Mint
– Aromatic herbs

METHOD
Firstly, put the water on to boil and start cooking the reginette.
In the meantime, crush a clove of garlic and brown it in a pan with a drizzle of oil and a mint leaf.
Add the vegetables and sauté them in a pan until they are cooked completely: bell peppers, courgettes, carrots and aubergine. For greater customisation, we used cutters to shape the pulp.
Then, cut the swordfish into cubes and add it to the pan with the vegetables, with aromatic herbs to taste.
Strain the pasta slightly al dente and finish cooking in the pan, add a drizzle of oil, pepper to taste and serve!
Enjoy your meal!
Watch the video of the recipe!