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
Taste fettuccine


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.