Ingredients

• 450 g fusilli
• 150 g blanched and peeled broad beans
• 6 spring onions
• garlic
• Grana Padano
• butter
• vegetable broth
• salt
• white peppercorns

For the recipe of the fusilli with onions, bring abundant salted water to the boil which will be used to cook the pasta. Meanwhile, sprinkle the onions a little, cut them into rounds, stew them with 40 g of butter, 3 ladles of vegetable broth, a pinch of salt and finally whisk them.

In a large pan fry the beans with butter and garlic; add the blended onions, boiled al dente fusilli and a ladle of their cooking water; sauté the pasta over high heat to make it stir and serve with plenty of cheese aside and a minced pepper.

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