Serves: 4 people

Prepation time: 1 h

Recipe by Andrea Ribaldone, Michelin star chef

Ingredients:

• 320 g spaghettoni
• 200 g very well cooked rice blended to a soft cream
• 70 g fresh basil
• 30 g grated pecorino cheese
• 30 g grated Grana Padano cheese
• 20 ml extra virgin olive oil
• 20 g toasted pine nuts

For the topping:

• 80 g boiled green beans
• 80 g boiled diced potatoes

Method:

• Cook the pasta until it is al dente.
• Mix all the other ingredients in a blender and toss this basil mix with the cooked pasta.
• Serve the pasta onto plates, then add the potato and green bean topping.
• Enjoy!