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.