- 350 g cooked fusilli pasta
- 300 g green beans, cooked and refreshed to keep great flavour and colour
- 300 g cannellini beans, well drained
- 80 g few shavings Parmesan cheese
For the Dressing
- 50 g fresh basil leaves
- 4 tbsp extra virgin olive oil
- 25 g pine nuts, toasted
- 25 g Parmesan cheese, grated
- 2 salt
- 2 freshly milled black pepper
- 1 garlic clove
- Place the ingredients for the salad into a large bowl and mix well, but carefully.
- Place all the ingredients for the dressing into a small food processor and blitz to a fine paste.
- Pour the dressing over the salad and mix well.
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