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


  • 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.