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Fusilli Senatore Cappelli with red almond pesto with pinto green beans, coriander and prawns

Ingredients for 4 people:

280 g of "Senatore Cappelli" fusilli

40 g of breadcrumbs

50 g of filleted almonds

40 g of pecorino

60 g of pinto green beans

4 cherry tomatoes

4 prawns

oil to taste

coriander

garlic

milk

Method

Prepare the pesto by placing the breadcrumbs (previously soaked in milk), tomatoes, almonds, pecorino and garlic in the blender. Boil the green beans in salted water and cook the pasta in the same; as soon as it is ready, sauté it in a pan with the pesto, adding a little cooking water (if necessary). Sauté the prawns with a spoonful of oil. Serve, decorating the pasta with the prawn and coriander.