Ingredients for 4 people

• 320 g Spaghettone Felicetti Matt
• 200 g very well cooked rice blended to a soft cream
• 70 g fresh basil
• 30 g grated pecorino
• 30 g grated grana padano
• 20 ml evo oil
• 20 g toasted pine nuts

For the topping

• 80 g boiled green beans
• 80 g boiled diced beans

Method

Cook the pasta until it is al dente. Mix all the other ingredients in a blender and toss this basil mix with the cooked pasta. Serve the pasta onto plates, then add the potato and green bean topping.