Ingredients

• 550 g red peppers
• 350 g trenette
• 150 g green beans
• 40 g shallots
• shelled almonds
• extra virgin olive oil
• salt

For the trenette recipe with peppers and green beans, chop the shallot and sauté it in a pan with a little oil. Clean the peppers, cut them into pieces and add them to the pan; add salt and brown them over a high heat for a couple of minutes, then cook them on a softer fire, with the lid, for 25-30 minutes, adding a dash of water, if necessary. Finally, whisk in a blender to obtain a cream. Clean the beans and boil them in boiling salted water for 5 minutes. Drain them with a slotted spoon. Cook the trenette in the same water as the green beans and drain them al dente. Season with the cream of peppers and complete with the string beans and some chopped almonds.

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