250 grams (one box) of Bontasana White Corn Fusilli
200 grams fresh fava beans, shelled
30 grams nutritional yeast
10 leaves of fresh basil
1 small shallot, minced
1 garlic clove, minced
Extra virgin olive oil to taste
Salt to taste
Bring a large pot with plenty of lightly salted water to a boil and cook the White Corn Fusilli.
While the water is getting hot, heat up a splash of olive oil in a sauté pan over medium heat, add the shallot and garlic and sauté for a couple of minutes. Add the fava beans with a pinch of salt, cooking for 5 to 10 minutes or until tender while occasionally stirring. Transfer the beans into a bowl with the basil, nutritional yeast and a drizzle of oil (and a little water if necessary). Using a stick blender, blend until creamy.
Once the Fusilli are cooked al dente, drain and toss with the fava bean and basil cream. Serve hot with a drizzle of extra virgin olive oil.
Recipe by Carlotta Perego, Cucina Botanica