250 grams (one box) of Bontasana White Corn Fusilli
1 head of broccoli (about 200 grams), coarsely chopped
40 grams hazelnuts, toasted
1 yellow onion, thinly sliced
4 tablespoons extra virgin olive oil
Half a glass of water
Salt to taste
In preparation for cooking the White Corn Fusilli, place a large pot of water on a stove and bring it to a boil.
In a non-stick pan, drizzle in a little extra virgin olive oil over medium heat and add the chopped onion. Sauté until translucent and soft, about 4 to 5 minutes, then add in the broccoli and sauté for about 10 minutes, adding a little water as necessary. Season with salt to taste.
Add the hazelnuts to a food processor and pulse until they reach a texture similar to couscous. Add the sautéed broccoli to the processor (reserve some for garnish) and continue processing, adding 3 tablespoons of olive oil until you have a creamy consistency. If not yet creamy, add a little water to help. Once the mixture is smooth with an even texture, the pesto is done.
Meanwhile, cook the Fusilli according to the package directions. Drain it once it’s al dente and toss with the broccoli pesto, mixing well.
Serve drizzled with a little extra virgin olive oil and decorate with the remaining broccoli and additional walnut pieces.
Recipe by Carlotta Perego, Cucina Botanica