Ingredients for a single serving:

  • 1 serving of Monte Monaco broad bean Fusilli Pasta
  • 1½ tablespoons sunflower seeds
  • 1 handful of spinach
  • Some basil leaves
  • A little lemon zest
  • 1 tablespoon cashews
  • 30 ml extra virgin olive oil
  • 1 clove of garlic (if desired)salt, pepper.


Toast the sunflower seeds in a non-stick frying pan, taking care not to burn them. Set them aside.

Cook the pasta.

In the meantime prepare the pesto sauce: put all the rest of the ingredients (except the sunflower seeds) in a tall container and blend with an immersion blender until the pesto sauce is smooth and creamy. If the sauce is too thick, add oil and correct the flavour with a pinch of salt.

Dress the cooked and drained pasta with the pesto sauce and garnish with the toasted sunflower seeds.

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