{"id":43052,"date":"2022-04-27T13:39:54","date_gmt":"2022-04-27T11:39:54","guid":{"rendered":"https:\/\/www.emmentaler.ch\/rezept\/pasta-potato-salad-with-beans-in-a-parsley-sauce"},"modified":"2022-07-27T11:53:44","modified_gmt":"2022-07-27T09:53:44","slug":"pasta-potato-salad-with-beans-in-a-parsley-sauce","status":"publish","type":"recipes","link":"https:\/\/www.emmentaler.ch\/en\/recipes\/pasta-potato-salad-with-beans-in-a-parsley-sauce","title":{"rendered":"Pasta-potato salad with beans in a parsley sauce"},"author":2,"featured_media":43078,"menu_order":0,"template":"","meta":{"inline_featured_image":false},"tags":[],"recipe_categories":[432],"et_countries":[],"recipe_main_ingredient":[605],"recipe_difficulty":[581],"recipe_preparation_time":[218],"recipe_diet_type":[566,573],"recipe_saison":[558,526],"acf":{"recipe_preparation_time":218,"recipe_categories":432,"recipe_time_txt":"","recipe_type":64394,"recipe_difficulty":581,"recipe_diet_type":[566,573],"recipe_main_ingredient":[605],"recipe_saison":[526,558],"recipe_count_portions":4,"recipe_ingedients":[{"recipe_ingedients_amount":"125","recipe_ingedients_unit":"g","recipe_ingedients_product":"waxy potatoes"},{"recipe_ingedients_amount":"62.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"pasta"},{"recipe_ingedients_amount":"125","recipe_ingedients_unit":"g","recipe_ingedients_product":"green beans"},{"recipe_ingedients_amount":"375","recipe_ingedients_unit":"ml","recipe_ingedients_product":"vegetable stock"},{"recipe_ingedients_amount":"12.5","recipe_ingedients_unit":"g","recipe_ingedients_product":"sunflower seeds"},{"recipe_ingedients_amount":".5","recipe_ingedients_unit":"Bd","recipe_ingedients_product":"bunches flat-leaf parsley"},{"recipe_ingedients_amount":".5","recipe_ingedients_unit":"St\u00fcck","recipe_ingedients_product":"garlic cloves"},{"recipe_ingedients_amount":"0.75","recipe_ingedients_unit":"El","recipe_ingedients_product":"rapeseed oil"},{"recipe_ingedients_amount":"0.75","recipe_ingedients_unit":"El","recipe_ingedients_product":"vinegar"},{"recipe_ingedients_amount":"50","recipe_ingedients_unit":"g","recipe_ingedients_product":"Emmentaler AOP, intense"},{"recipe_ingedients_amount":"","recipe_ingedients_unit":"Bedarf","recipe_ingedients_product":"Salt, pepper"}],"temporare_zutaten":"500 g waxy potatoes\r\n250 g pasta\r\n500 g green beans\r\n1.5 dl vegetable stock\r\n50 g sunflower seeds\r\n2 bunches flat-leaf parsley\r\n1-2 garlic cloves\r\n3 tbsp rapeseed oil\r\n2-3 tbsp vinegar\r\nSalt, pepper\r\n200 g mature Emmentaler AOP","recipe_preparation":"Peel and dice potatoes. Cook together with the pasta in boiling salted water until soft, tip into a sieve and refresh with cold water. Prepare the beans, cut in half and cook, covered, in stock until just crunchy. Reserve 1 dl of the bean liquor for sauce.\r\n\r\nToast sunflower seeds in a frying pan without fat. Roughly chop parsley.\r\n\r\nPut sunflower seeds, parsley, bean liquor and garlic and puree into a high-sided beaker and blend until smooth with a hand-held blender. Mix in the oil and vinegar. Season to taste with salt and pepper.\r\n\r\nCut the Emmentaler AOP into cubes. 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