Chop the carrot in small cubes and brown them in a pan with a bit of EVO Oil and the garlic glove. Add the chopped asparagus, the peas and the outer green part of the courgettes in cubes. Do not overcook the vegetables, leave them crunchy and add the julienne cut lettuce. Save a spoon of vegetables for final garnish and blend the rest. Wet the bread, squeeze out water, blend and then add to the blended vegetables. Pour 200 ml of Besciamella Hoplà Veg&Bio in the mixture and stir. Taste to check if the sauce needs some salt and pepper.
Boil the paccheri in salted water, drain and rapidly stop the cooking process using cold water and then add Evo oil.
Mix the fine breadcrumbs with Evo oil, pearsley and the vegetables previously saved for final garnish. Add salt and pepper in the remaining part of the Hoplà Veg&Bio Bechamel.
Spread half of the remaining Hoplà Veg&Bio Bechamel.on the bottom of a tray and place the paccheri in vertical position on it. Stuff the paccheri with the blended vegetables and cover them with Hoplà Veg&Bio Bechamel.
Dust the surface with the aromatised breadcrumbs (or Gluten Free Alternative) and bake at 190°C for 15-20 minutes.