First courses
 30'

Paccheri Filled with Spring Vegetables

Ingredients for cooking
  • 250 gr paccheri
  • 500 ml Trevalli UHT Bèchamel
  • 1 carrot
  • 200 gr asparagus
  • 50 gr lettuce
  • 2 courgettes
  • 50 gr peas, already boiled
  • 1 garlic clove
  • Aromatic herbs
  • 60 gr slices of bread
  • Evo oil
  • Salt, black pepper
  • 1 tbsp breadcrumbs
  • 1 tbsp Evo oil
  • Parsley
Preparation

Lightly fry the garlic clove with the chopped carrot and then add the chopped asparagus and courgettes and peas. Season with minced aromatic herbs. Brown fast the vegetables to keep them crunchy and add julienne cut lettuce. Save a spoon of vegetables and blend the rest with wet bread. Add 200gr of Trevalli UHT béchamel and mix, taste and put the desired amount of salt and black pepper.

Boil the paccheri in salty water, drain al dente and suddenly stop the cooking by washing them with cold water, then put an oil drop on.

Mix the grated cheese with oil, parsley and the vegetable previously saved. Add salt and black pepper to 300 gr of Trevalli UHT béchamel.

Level the béchamel in a casserole dish and place the paccheri on it. Fill the paccheri with the blended vegetables and then cover them with the remaining part of the béchamel.

Dust with breadcrumbs seasoned with aromatic herbs and bake at 190° for 15-20 minutes.

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