This week's superfood Pasta of the Future showcases little-known purple basil, which, unlike its jade-coloured sibling, is scarcely used, despite its vibrant flavour and beauteous leaves, which, grown in the Italian sun, imbue this unique pesto with nutrients whilst imparting superb colour. Our pesto is made in small batches to deliver the very best freshness, including, in addition to oodles of purple basil, vegetarian Parmigiano cheese, toasted pinoli - pine nuts - and extra virgin olive oil.
Our unusual purple basil pesto is served with a garnish of Italian rucola (rocket leaves), which contain vital phytochemicals, anti-oxidants, vitamins, and minerals. Like kale, rucola is an excellent source of vitamin A and is regarded by nonne across the Italian south as one of the Mediterranean's most nutritious herbs. Pine nuts, which, in a nod to their health-giving properties, were eaten by Roman soldiers as "campaign food" when they invaded Britain, are the perfect garnish for this dish (as well as a fantastic source of healthy, monounsaturated fats). All this goodness is served with artisan fusilli, which are freshly hand-made in our little London cucina.
INGREDIENTS (allergens in bold): Fresh pasta, (Wheat flour, Egg, Durum wheat flour, salt), Purple Basil, Vegetarian Italian Cheese, Pine Kernels
GARNISH INGREDIENTS: Rocket, Pine Nuts, Pecorino Cheese
Download the recipe card
Superfood Fusilli with Purple Basil Pesto, Rocket, Pine Nuts & Pecorino
|Purple Basil Pesto||80g||380kCal|
Please note the above nutritional guidance is based on our estimates only.