Ingredients for 4 persons:
- 250 gr. of Basil Fettuccine Filotea
- 15 pods of broad beans untreated
- a handful of pine nuts (almonds used as an alternative)
- 2 cloves garlic
- a few leaves of basil
- Parmigiano Reggiano Cheese
- Pecorino Romano Cheese
- extra virgin olive oil
- salt
Direction:
Remove the ends of the pods, wash them well and cut into pieces.
In a mortar, starts to pound the pine nuts, the Parmigiano Reggiano cheese in chunks, garlic and basil. Add oil slowly until you get a smooth cream. Add little by little even the pods of broad beans well drained, always adding oil flush. Add salt to taste until you get a creamy pesto, homogenous and tasty.
Cook the Basil Fettuccine in plenty of salted boiling water, drain the egg pasta and toss it in a pan with the pesto and, if necessary, a bit ‘of water from the pasta.
Serve adding more cheese to taste and enjoy!
Buon appetito!
Ringraziamo Dany, Foodblogger toscana di ideericette, autrice della ricetta e della foto realizzata con la nostra pasta all’uovo.
