Pasta-potato salad with beans in a parsley sauce

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.

Toast sunflower seeds in a frying pan without fat. Roughly chop parsley.

Put 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.

Cut the Emmentaler AOP into cubes. Pour sauce over potatoes, pasta, beans and cheese and carefully mix all ingredients together.