Feel like a picnic? This pasta dish is also delicious cold, to be enjoyed wherever you like: from the middle of a lovely meadow to your office desk.

Ingredients

  • G 500 /

    FRESH TROFIE PASTA

  • G 200 /

    SHELLED BROAD BEANS

  • 2 SPOONFULS /

    GRATED PECORINO CHEESE

  • 1 SPRIG /

    FRESH MINT

  • 1 /

    CLOVE OF GARLIC

  • Q.S. /

    GRAPESEED OIL

    vinacciolo Find out more
  • G 100 /

    CURED PORK CHEEK "GUANCIALE"

  • TO TASTE /

    BLACK PEPPER

  • TO TASTE /

    SALT

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Instructions

Shell the broad beans and remove the tough outer skin. Set a few beans aside for a garnish and pour the rest into the mixer. Add half a clove of garlic, peeled and with the core removed, the grated cheese, the mint leaves and an ice cube. Dribble in the oil while operating the mixer in on-off mode to make a smooth, creamy mixture, then add salt as preferred. Cut the pork cheek into wide strips and fry in a non-stick frying-pan for a moment until crispy.

Cook the pasta in plenty of salted boiling water. In the meantime, transfer the pesto to a bowl. If it is too dense, thin with a spoonful or two of the water used to cook the pasta. Drain the pasta and pour it into the bowl with the pesto. Add a generous dash of pepper and mix well. Transfer the pasta to the individual plates, add the crispy pork cheek and complete with the whole broad beans set aside and a sprig of mint.

THE CHEF:

ZUCCHI

The recipes suggested by Zucchi promote the culture of oil, a real art which expresses all the values of Italian quality and passion.