SPAGHETTI with VEGETABLES 2

2_03384 SPAGHETTI with VEGETABLES INGREDIENTS for 4 PEOPLE 400 g of spaghetti, 200 g of shelled beans already and keep, a red pepper, 4 carrots, 4 1/2 Zucchini, cauliflower, 2 tablespoons lemon juice, 2 4 spring onions, hard-boiled eggs, a bunch of fresh basil.

Anchovy sauce: 2 cloves garlic, 65 g anchovy Pate, 10 cl of olive oil, 2 tablespoons wine vinegar, one tablespoon of lemon juice, salt, pepper.

For the sauce, Peel the garlic cloves and place in mixing bowl of a food processor.

Add the anchovy Pate, olive oil, vinegar, lemon juice, salt and pepper and mix until a smooth and homogeneous cream.

Keep aside.

Wash the peppers, remove the seeds and filaments and cut it into thin slices.

Wash the zucchini and cut into thin sticks.

Wash the carrots, dry, carrots, peeled and cut into thin fillets.

Wash the cauliflower, split it into florets and chopped.

Drizzle with the lemon juice and keep aside.

Finely chop the spring onions.

Boil salted water and bake the spaghetti.

When cooked, drain and rinse under cold water jet; then drain them carefully.

Pour into a large Salad Bowl with previously prepared vegetables and mix well.

Chopped eggs, sprinkle them on spaghetti, garnish with basil leaves and serve.