Spaghetti Integrale with Mediterranean Vegetables and Hazelnuts

For the spaghetti with Mediterranean vegetables, clean the beans, wash them and divide them into pieces. Boil them in salted water for 5 minutes, drain, rinse with cold water and drain.

Wash the bell bell pepper, cut out the seeds and the white septum and cut it into pieces of about 2×2 cm.

Peel the garlic and shallot, cut them into fine cubes and sauté them in a pot with heated olive oil. Add the bell bell pepper and sauté for 2 minutes.

Add the beans and Barilla Basil Sauce, heat briefly and season with salt, pepper and lemon juice.

Meanwhile, cook the Barilla Integrale Spaghetti in plenty of salted water until al dente, drain and fold into the sauce until dripping wet.

Serve the spaghetti with Mediterranean vegetables still sprinkled with basil leaves, hazelnuts and pecorino.

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