250 grams Bontasana White Corn Fusilli
30 grams pine nuts
50 grams fresh basil
1 tablespoon nutritional yeast
Half a garlic clove
3–4 tablespoons extra virgin olive oil
1 potato, peeled and cubed into 1-cm pieces
150 grams green beans
Salt to taste
Bring a large pot with plenty of lightly salted water to a boil and cook the White Corn Fusilli.
Using a mortar and pestle, crush the pine nuts until they become almost powdery in texture. Add the basil, nutritional yeast, salt, garlic clove and two tablespoons of the extra virgin olive oil. Grind together using the pestle until you have a desired consistency. Set aside.
In two pots, boil the potato and green beans separately with plenty of salted water, for about 5 to 7 minutes. If you want the green beans to have a nice bright, green color, remove them from the boiling water using a slotted spoon and place them in a bowl of ice water after one minute of cooking, then re-immerse them in the water and continue boiling until tender.
Once the Fusilli have been cooked al dente, drain and toss with the pesto, potatoes and green beans. If desired, drizzle with a little extra virgin olive oil and garnish with a few basil leaves.
Recipe by Carlotta Perego, Cucina Botanica