Filini with vegetables

250g Filini “Aldo's Pasta”

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For 4 people


  • 50 g EVO oil
  • 40 g chopped shallots
  • 2 g fresh chilli
  • 70 g red and yellow peppers
  • 70 g cardoncelli mushrooms
  • 70 g courgettes
  • 70 g green beans
  • 50g chicory
  • 50 g San Marzano tomato
  • 40 g aged pecorino






15 Minutes


4 Guests


Cut the peppers, mushrooms, courgettes and peeled tomato into julienne strips. Cut the chicory into large pieces. Halve the green beans and cut them into lozenges. In a pan, gently fry the chopped shallots and chilli pepper with a drizzle of oil. When they are well dried, add the peppers, green beans, courgettes, mushrooms, chicory and tomato in order. Season with salt and pepper. Leave to cook over moderate heat until all the vegetables are well dried.

Cook the filini in plenty of salted water, taking care to mix the pasta only when it returns to the boil. Cook for 2 minutes and drain. Dip them into the sauce, adding a little cooking water if necessary. Stir in the seasoned pecorino.

Chef Giorgio Nardelli

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