Fusilli salad with beetroot pesto

Thaw the fusilli briefly under cold water using a chinois and drain.

Place the diced beetroot, parmesan cheese, 10 g of pine nuts, basil sprig, flat leaf parsley, olive oil, salt and pepper in a blender and blend until pesto consistency.

Place the rucola on the bottom of a deep plate, arrange the fusilli on top, top with the pesto, pumpkin seeds, the remaining pine nuts and finish with crumbled feta. Garnish with the remaining sprig of basil and the beetroot and lovage shoots.

Tip: if the pesto is a bit thick, gradually add some olive oil to keep the mixture homogeneous.