Member: Vincenzo Carollo
Fusilli with broad bean pesto
| 500 g of large fusilli; | |
| 400 g of fresh broad beans, shelled and peeled; | |
| 200 g of grated pecorino romano; | |
| 20 basil leaves; | |
| 1.5 dl of extra virgin olive oil | |
| Salt to taste |
Member: Vincenzo Carollo Fusilli with broad bean pesto
| 1. | With a blender, coarsely chop the broad beans, setting aside a few whole ones for the final garnish. In a bowl, mix the chopped ones with the grated pecorino. Cut the basil leaves into thin strips and add them to the broad bean pesto, then dilute with about 1.5 dl of oil. Cook the pasta in plenty of boiling salted water, drain, pour it into a large bowl and dress it with the pesto. Finish with a drizzle of extra virgin olive oil, garnish with the whole broad beans set aside and serve. |
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