Vegeterian Conchigliette lisce

  • Difficulty


  • 400 g0SX0052
  • 150 g beans
  • 200 g shelled peas
  • 2 tbsp sugar
  • 2 carrots
  • 1 onion
  • 1 clove garlic
  • 1 small bunch basil
  • salt and pepper to taste
Conchigliette Lisce n° 52


Trim the French beans, remove any filaments, rinse them and blanch them for 2 minutes in plenty of boiling salted water; drain them and put them aside. Chop the tomatoes and rinse the courgettes and carrots, then slice them into strips. Blanch the carrots in boiling water for 2 minutes, then drain them and put them aside.Heat the oil in a pan, add the clove of garlic and the chopped onion and fry until soft but not brown. Add the strips of courgettes and carrots, the peas, the French beans and then season with salt and pepper, stirring from time to time with a wooden spoon, flavour for a couple of minutes, then add the tomatoes and simmer for 15-20 minutes.Just before it is ready, remove the basil, dry it and slice it in stripes; add some of the sauce and stir well. In the meanwhile cook the pasta in plenty of boiling salted water. Drain it al dente, mix it with the sauce, a last sprinkle with the leftover basil and serve warm.