Mint Fusilli

Preparation:

Preparation: Blanch the green beans for 10 minutes in a little salted water. Clean and cut the courgettes, celery and carrot into julienne strips. Chop the shallots, then add all the vegetables in julienne strips, the peas, the olive oil, the pepper, a pinch of salt, fry over high heat for a few minutes then lower the heat and add the drained and chopped green beans. Continue cooking for 15 minutes, basting occasionally with the hot broth. Cook the pasta, drain it and pour it directly over the vegetables, sprinkle it with the mint leaves and grated Parmesan then serve.