Farro fusilli giganti with basil pesto and cashews
350g Bartolini farro fusilli giganti
80g fresh basil
100 ml Bartolini extra virgin olive oil
40g grated parmesan
Boil fusilli in salted water.
Meanwhile, put in a blender in this order: olive oil, parmesan, half of the clove of garlic (if you want), basil leaves, 30g cashews.
Blend until you obtain pesto, tossing from time to time. Season with salt.
Toast the remaining part of cashews in a pan with a drizzle of olive oil. Add a little bit of cooking water to pesto before coating the pasta in it.
Garnish with the toasted cashews and serve.