Recipe of the week: Lukewarm spelt with pesto, green beans, pine nuts and Parmesan

• 200 g of pearl spelt grains
• 200 g of green beans
• 80 g of Parmigiano Reggiano in petals or flakes
• 4 tablespoons of Genoese pesto
• 2 tablespoons of pine nuts
• Ligurian extra virgin olive oil
• Fine salt

[Credit Amando.it]

1. Cook the beans in salted water. Check the cooking, drain them when they are still firm and crispy, of a nice bright green color.
2. Let them cool and cut them into small pieces.
3. Prepare the pesto
4. Boil the spelt in lightly salted water for about 15 minutes (follow the instructions on the package, but remember that it must remain al dente).
5. Lightly toast the pine nuts, heating them quickly in a small pan.
6. In a bowl add the warm, drained spelt and the green beans; season with pesto.
7. Mix well, taste and adjust the sapidity if necessary.
8. Place the pastry rings on each plate, fill a third with the spelt, then make a thin layer of Parmesan flakes and cover with more spelt with pesto; with the back of the spoon press well and complete with toasted pine nuts and a few cheese petals.
9. Remove the pastry rings and serve.