Fusilli with Beetroot, Leek and Almond Pesto

Description:
A refined and colorful first course, which combines the sweetness of beetroot, the delicacy of leek and the crunchiness of almonds. All enhanced by Olio Lucia N.15 DOP Monte Etna, for a combination of flavors that will conquer every palate.

Details:

• Serves: 4 people
• Difficulty: Easy
• Total time: 20 minutes
• Allergens: Gluten (fusilli), Milk (Parmesan), Nuts (almonds)

Ingredients:

• 320g of fusilli
• Beetroot, Leek and Almond Pesto to taste
• 100g spring onion
• Lucia oil n°15 DOP Monte Etna to taste
• Parmesan flakes to taste
• Salt and pepper to taste

Procedure:

1. Cooking the pasta:

   • Bring a large pot of salted water to the boil.
   • Cook the fusilli following the instructions on the package, until they reach an al dente consistency.

2. Preparation of the pesto:

   • In a pan, heat a drizzle of Lucia N.15 DOP Monte Etna oil.
   • Fry the sliced ​​spring onion until golden.
   • Add the Beetroot, Leek and Almond Pesto and mix, adjusting the consistency with a ladle of pasta cooking water.
   • Season with salt and pepper.

3. Pasta seasoning:

   • Drain the fusilli and transfer them directly to the pan with the pesto.
   • Stir gently to combine the sauce with the pasta.

4. Plating:

   • Arrange the fusilli on serving plates.
   • Complete with flakes of Parmesan and a drizzle of Olio Lucia N.15 DOP Monte Etna.

5. Serve:

   • Serve immediately to best enjoy this combination of unique flavors.

Alternative Suggestion:
For a touch of freshness, add a little grated lemon zest when plating.