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White Corn Fusilloni with Citrus Pesto

White Corn Fusilloni with Citrus Pesto
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Ingredients · Serves 4

  • 250 grams (one packet) Bontasana White Corn Fusilloni
  • 40 grams unsalted shelled pistachios
  • 40 grams basil leaves
  • 40 grams extra virgin oil
  • 1 medium organic orange
  • 1 small organic lemon
  • 15 grams pine nuts
  • 15 grams pickled capers
  • 1 clove garlic
  • 2 generous tbs of nutritional yeast flakes
  • salt to taste

Wash and dry the citrus fruits. Grate the zest and transfer to a bowl with the rinsed capers, half of the oil and the peeled crushed garlic. (If you prefer, keep a spoonful of zest for garnish). Peel the orange and lemon removing the white pith. Cut the fruits into segments with a sharp knife, eliminating the core and leaving the membrane intact.

Remove any pips and transfer the segments, and any citrus juice released, into the bowl with the other ingredients. Salt and leave to marinate.

Gently wash and dry the basil leaves.

In the meantime, cook the White Corn Fusilloni in plenty of boiling water.

Coarsely blend the pine nuts and pistachios in a food processor. Add the mix of marinated citrus fruits with capers and nutritional yeast and blend again for a few seconds. Lastly, add the basil and the remaining oil and blend to make a creamy pesto.

Add more oil and one or two tbsp of cold water if needed, then transfer 4-5 tbsp of the pesto to a large bowl. (The dose of pesto is abundant; you can choose to use it all or keep a small amount in the refrigerator).

Drain the pasta well and add it to the pesto. Gently mix until the Fusilloni are well seasoned.

Serve immediately, garnished with citrus zest and basil leaves.

Recipe by Francesca Bettoni
Beauty Food Blog