Barilla Red Lentil Fusilli with Celery Pesto, Potatoes, String Beans and Toasted Almonds

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Ingredient for 2 People:

  • 120g Barilla® Red Lentil Fusilli
  • 100g Potatoes
  • 100g String beans
  • 10g Pale celery leaves
  • 20g Toasted almonds
  • 100g Almond milk
  • 5g Corn starch
  • Salt and pepper


For the celery pesto:

  • 80g Celery leaves
  • 30g Untoasted peeled almonds
  • 40g Extra virgin olive oil (evoo)
  • Salt
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  • 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
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