• 250 g di linguine all’uovo Filotea
  • 500 g of fresh broad beans
  • 3 tablespoons of pecorino romano
  • 3 tablespoons of extra virgin olive oil
  • Holy oil (chili oil) to taste
  • Garlic to taste
Taste le linguine all’uovo


Clean the broad beans by removing the pods, but retaining their outer skins.

Put the broad beans, grated pecorino cheese, extra virgin olive oil, a bit of garlic and a little cold water in a food processer. Blitz the ingredients adding more cold water until the mixture is creamy, but not completely smooth. Pour into a bowl.

Meanwhile, cook the linguine for 3 minutes. Drain and put into the bowl with the broad bean pesto.

Add a little holy oil, mix well, serve immediately and enjoy!

Buon appetito!

Ringraziamo Alessandra BarboneFoodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.