Welcome to a delicious dining experience with our“Fusilli with Beet, Leek and Almond Pesto.” This first course combines Mediterranean flavors and high-quality artisanal ingredients, creating an unforgettable dining experience. The creaminess of the pesto, the sweetness of the beet and the crunchiness of the almonds come together in a perfect combination, enhanced by Olio Lucia No. 15 PDO Mount Etna. Here is how to prepare this distinctive dish.

Difficulty

Easy

Time

20 minutes

Doses for

4 people

FUSILLI WITH BEET, LEEK AND ALMOND PESTO

Ingredients

  • 320g of Fusilli Pasta
  • Beet, Leek and Almond Pesto
  • 100g onion
  • Lucia Oil No. 15 P.D.O. Monte Etna
  • Parmesan flakes to taste
  • Salt and pepper to taste

Proceedings

1. Cooking the dough

  • In a large pot, bring water to a boil, and add salt to taste.

  • Cook the fusilli following the directions on the package until al dente.

2. Pesto preparation:

  • In a skillet, add a drizzle of oil and sauté the spring onion until lightly browned.
  • Then add the pesto and adjust the consistency with the pasta cooking water and adjust the flavor with salt and pepper to your taste.

3. Pasta seasoning:

  • Drain the fusilli and transfer them directly to the pan where we prepared our pesto .

  • Mix gently to evenly coat the pasta with the pesto.

4. Plating:

  • Plate.
  • Top our dish with Parmesan shavings and a drizzle of Lucia No. 15 D.O.P Monte Etna olive oil.

5. Serve :

  • Serve immediately to fully enjoy this unique dining experience.

A Harmony of Taste and Presentation: Fusilli with Beet, Leek and Almond Pesto is ready to delight your palate and enchant your eyes.

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