Cauliflower Linguine in fresh garden salad with fava bean and toasted hazelnut pesto
x4
Ingredients for 4 people
600 gof Cauliflower Linguine
400 g fava beans, already cleaned
30 g peeled and toasted hazelnuts
1 clove of garlic
A few basil leaves
Salt, white pepper, to taste
Extra virgin olive oil to taste.
1 fennel
1 carrot
2 radishes
200 g fresh red and yellow cherry tomatoes
50 g fresh, peeled fava beans
A few toasted chopped hazelnuts
Edible flowers
Sprouts
Procedure
PREPARATION:
Blanch the fava beans for a few seconds in salted boiling water, then drain and cool immediately in a water and ice bath.
Remove them from their skins and then blend them with the toasted hazelnuts, basil, salt, pepper and oil, until you reach the desired texture.
Clean, wash and slice the vegetables.
Immerse them in water and ice (except the beans and cherry tomatoes) to make them more crunchy.
Break up the nests of Cauliflower Linguine by immersing them in salted boiling water and follow the cooking time on the packaging.
Drain and allow to cool.
Coat the linguine well with the pesto, then arrange on cold plates. Add the crunchy vegetables, taking care to alternate the colours.
Garnish with the flowers, sprouts and nuts.
TIPS:
The vegetables can be substituted according to seasonal availability. This dish can also be accompanied with vegetable ice cream and/or jelly, or whipped soy mayonnaise.
