Fusilli with lettuce pesto

Recipes

Fusilli with lettuce pesto

Ingredients for 4 people

• 350 g of Equilibrium food fusilli
• 400 g of lettuce
• 100 g of Parmigiano Reggiano
• 150 g of toasted almonds
• Equilibrium extra virgin olive oil
• Salt

Preparation

• Blend the lettuce leaves with 50 g of almonds, adding oil to the wire. Add the oil necessary to make the creamy mixture;
• Add Parmesan and salt;
• Cook the pasta “al dente”, drain it and then let it skip with the pesto;
• Serve sprinkled with chopped almonds.