- 350g cooked fusilli pasta
- 300g green beans, cooked and refreshed to keep great flavour and colour
- 300g canned cannellini beans, well drained
- 80g Parmesan shavings
- For the dressing
- 50g fresh basil leaves
- 4 tbsp extra virgin olive oil
- 25g toasted pine nuts
- 25g grated Parmesan
- 2 pinches salt
- 2 pinches ground black pepper to taste
- 1 clove of garlic
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 components and mix well.