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FUSILLI AKRUX® Broad bean pesto flavoured with lemon

Ingredients for two people:

160 g AKRUX® Cappelli durum wheat fusilli
½ an onion (the smaller, the sweeter)
25 g almonds
50 g fresh broad beans
10 leaves of parsley
3 tbsp extra virgin olive oil
- the peel of half a lemon
- coarse salt to taste
- freshly ground black pepper to taste
- chilli powder to taste


We begin by shelling the beans; boil them for 8 minutes and drain. Rinse with a little cold water to stop cooking.
Remove their outer skin, leaving the bean inside, a lovely bright green colour.
Heat a frying pan and toast the almonds. Don't forget to move them constantly to prevent burning; 5 minutes is enough to give them the golden colour we are looking for.

Put the beans, parsley, almonds, salt, pepper, chilli and chopped onion in a food processor.
Process intermittently to obtain a medium to coarse paste - not a purée - when almost the right consistency is reached, add the olive oil and process again.

Cook the pasta in plenty of boiling salted water and drain when still al dente. Take out a glass of the cooking water before draining the pasta.
When the pasta is cooked, toss with the pesto, adding a little cooking water to create a wonderful creamy texture.
Now just plate up and sprinkle with the chopped lemon peel - a little is enough, just to give colour and aroma.

This recipe comes from the blog "La Ricetta di Marco"

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