Ingredients:
- 250 g di linguine all’uovo Filotea
- 500 g of fresh broad beans
- 3 tablespoons of pecorino romano
- 3 tablespoons of extra virgin olive oil
- Holy oil (chili oil) to taste
- Garlic to taste
Preparation:
Clean the broad beans by removing the pods, but retaining their outer skins.
Put the broad beans, grated pecorino cheese, extra virgin olive oil, a bit of garlic and a little cold water in a food processer. Blitz the ingredients adding more cold water until the mixture is creamy, but not completely smooth. Pour into a bowl.
Meanwhile, cook the linguine for 3 minutes. Drain and put into the bowl with the broad bean pesto.
Add a little holy oil, mix well, serve immediately and enjoy!
Buon appetito!
Ringraziamo Alessandra Barbone, Foodblogger pugliese di isognatoridicucinaenuvole, autrice della ricetta e della foto realizzate con la nostra pasta all’uovo.
