Blanch the celery leaves for 2 minutes in salted water (only 1 minute for basil leaves). Cool in iced water, drain and squeeze slightly. Use a powerful blender to blend them along with the untoasted almonds, oil and salt. The pesto must be very smooth
Boil the string beans in salted water –cooking time can vary from 4 to 8 minutes depending on their consistency. Cool in iced water
Cut the potatoes into 1 cm cubes and crush the toasted almonds
Prepare a light sauce by bringing the almond milk to the boil with the cornstarch and seasoning with salt and pepper. Add the celery pesto at the end
Bring a pan of water to the boil and add salt. Cook the Red Lentil Fusilli for 7-9 minutes
Add the potatoes and green beans after two minutes
Reserve a little cooking water to lengthen the sauce. Drain and sauté with the celery sauce
Season with plenty of ground pepper. Garnish with green beans, toasted almonds and green celery leaves
"Give people food that you would give your own children"
Pietro Barilla
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