DURATION 30-60 minutes DIFFICULTY Medium Spelt spaghetti with fava bean, pecorino cheese and rocket cream pesto INGREDIENTS for 4 people 320g Alce Nero organic spelt spaghetti 2 large shallots 1 garlic clove 500g shelled fava beans 5 thyme sprigs 1 bunch rocket 50g grated mature pecorino cheese 30g pecorino cheese slivers Alce Nero organic extra virgin olive oil METHODPeel and thinly slice the shallots. Coarsely blend the fava beans in a food processor. Pour 4 spoons of oil in a non-stick pan, add the shallot, crushed garlic and 20 ml water. After 2 minutes add the fava beans and stripped thyme leaves. Cook the pesto for 2 minutes and add salt to taste. Use a food processor to create a bright green emulsion with the thoroughly washed rocket leaves, a pinch of salt and enough oil to create a smooth cream. Boil the pasta until al dente and add to the pan with the fava beans. Stir on a high flame for 1 minute. If necessary, add some cooking water so that the sauce evenly coats the pasta. Remove from heat, add the pecorino cheese and mix. Place a spoonful of rocket cream at the bottom of a plate, add a nest of spaghetti and garnish with slivers of pecorino cheese. Serve immediately. To complete the recipe Organic spelt spaghetti - PF793 Shop now Organic extra virgin olive oil - OL674 Shop now Organic spelt fusilli - PF795 Shop now Organic spelt penne rigate - PF794 Shop now
