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0 1 Intermediate 471 Kcal Recipe card 40 Minutes

This tasty pasta owes its name to the vegetables contained in the recipe: the ingredients are typical of peasant cultivation of late summer. The vegetables cooked along with pasta, seasoned with a savory sauce, contains all the flavor and scent of the "farmer's" vegetables.

To make this recipe, use VENTO Regular jar.

Chef Luca Daniele
Ingredients for 4 persons
  • 30 gr Olive oil
  • 250 gr Green beans
  • 4 nr Anchovy fillets in oil
  • 15 gr White vinegar
  • 5 gr White wine
  • 250 gr Potatoes
  • 150 gr Carrots
  • 750 gr fresh Orecchiette Pasta
  • 2.5 gr Salt
  • 60 gr pickled Capers
  • 4 nr Garlic cloves
  • 1.5 gr Pepper
  • 10 nr Parsley stems
Preparation for 4 persons step
1
  • FOR THE PASTA
    750 g (26.5 oz) fresh Orecchiette pasta, or other fresh pasta (or 350 g - 12.4 oz of dried orecchiette)
    250 g ( 8.8 oz) green beans
    250 g (8.8 oz) potatoes
    150 g (5.3 oz) carrots

    FOR THE SAUCE
    60 g (2.1 oz) pickled capers
    4 anchovy fillets in oil
    4 garlic cloves
    10 stems of parsley
    15 g (0.5 oz) white vinegar
    5 g (0.2 oz) white wine
    30 g (1 oz) extra virgin olive oil
    2.5 g (0.1 oz) salt
    pepper
  • FOR THE PASTA
    750 g (26.5 oz) fresh Orecchiette pasta, or other fresh pasta (or 350 g - 12.4 oz of dried orecchiette)
    250 g ( 8.8 oz) green beans
    250 g (8.8 oz) potatoes
    150 g (5.3 oz) carrots

    FOR THE SAUCE
    60 g (2.1 oz) pickled capers
    4 anchovy fillets in oil
    4 garlic cloves
    10 stems of parsley
    15 g (0.5 oz) white vinegar
    5 g (0.2 oz) white wine
    30 g (1 oz) extra virgin olive oil
    2.5 g (0.1 oz) salt
    pepper
  • FOR THE PASTA
    750 g (26.5 oz) fresh Orecchiette pasta, or other fresh pasta (or 350 g - 12.4 oz of dried orecchiette)
    250 g ( 8.8 oz) green beans
    250 g (8.8 oz) potatoes
    150 g (5.3 oz) carrots

    FOR THE SAUCE
    60 g (2.1 oz) pickled capers
    4 anchovy fillets in oil
    4 garlic cloves
    10 stems of parsley
    15 g (0.5 oz) white vinegar
    5 g (0.2 oz) white wine
    30 g (1 oz) extra virgin olive oil
    2.5 g (0.1 oz) salt
    pepper
Put the capers, anchovies, garlic, parsley, white vinegar, white wine and extra virgin olive oil into the Vento jar.
WARNING: ARE YOU SURE THE LID IS IN PLACE?
Well, now turn the knob and set the speed indicated in the following step.
step
2
Blend for 25 seconds at speed 30 (9000 Rounds Per Minute).
Now press STOP to end the blending.
step
3
Wash the green beans and the carrots, chop them into 3 cm pieces and peel and cut the potatoes into little cubes.
Bring a pan of salted water to the boil, add the green beans and 5 minutes later, the potatoes and the carrots.
After 10 minutes add the pasta and cook according to the instruction on the pack.
step
4
Drain the pasta and the vegetables, remove the jar from the power blender and dress the pasta with the prepared sauce. Season with salt and pepper and enjoy.
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