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.