Ingredients FOR THE PESTO
- 200 g basil
- 120 g mint
- 50 g parsley
- 25 g crumbled stale bread
- 30 g grated Parmigiano Reggiano DOP
- 2 cloves of minced garlic
- extra virgin olive oil
Ingredients FOR THE PASTA
To prepare pasta with mint pesto and bread crumbs, blend the basil, parsley, mint, stale bread, garlic and 5 ice cubes in a blender or in a powerful food processor.
Add 2 tablespoons of oil, Parmesan, 1 tablespoon of salt and mix.
Bring to the boil in a pot of salted water over medium heat.
Strain fusilli al dente, add the pesto and sprinkle with grated parmesan.
Decorated to taste with fresh herbs.