Bronze extruded Fusilli with green beans and pesto
Seasonal vegetables, like green beans, can not miss in our recipes!
- Bronze-extruded fusilli
- Classi extra virgin olive oil
- Clean the beans and remove them from both ends and the central filament, then pour them in boiling water, add salt and cook for 2-3 minutes.
- After the beans are cooked, bring the water to a boil and pour into the water also the fusilli bronze extruted and when they are cooked, drain them together, keeping a little 'cooking water.
- Once you drain fusilli and fagioli, amalgamate them with basil pesto (or pistachio) and, with a little cooking water, mix, making everything taste good.
- Cibus Direct