Pesto 1
From
JIM WELLER@1:135/392 to
ALL on Saturday, March 19, 2022 21:54:00
A number of different kinds:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Tuscan, Chickpea Pasta with Parsley Pesto
Categories: Italian, Pasta, Herb, Sauces, Eggs
Yield: 8 Servings
THE PASTA:
3 tb Extra-virgin olive oil
2 Cloves garlic; minced
1 ts Chopped fresh rosemary
2 c Unbleached flour
1/2 c Chick-pea flour
3 Eggs; lightly beaten
1 ts Salt
Freshly ground black pepper
THE PESTO:
1 c Packed parsley leaves
1/4 c Extra-virgin olive oil
1/4 c Walnut pieces
1 cl Garlic; peeled, halved
Salt and pepper
1/4 c Fresh grated Parmiagiano
Reggiano; for garnish
Heat the oil in a small skillet and saute the garlic over low heat
for 3 minutes. Add the rosemary and saute for 30 seconds more.
Meanwhile, combine the flours in a heap on a pastry board. Make a
well in the center and add the eggs, salt, and pepper. Pour the
garlic, rosemary and oil into the well. Proceed making the pasta
according to the directions in your pasta machine book.
When the pasta sheet is ready for cutting, run it through the
widest cutting blades.
To make the pesto: Place all ingredients (parsley through garlic)
in the bowl of a food processor and process until smooth. Place in a
large pasta bowl.
Cook the pasta for 5 minutes in boiling salted water, drain, and
place in bowl with the pesto. Toss until all the strands are well
coated, sprinkle with additional cheese, and serve immediately.
VARIATIONs: Pasta machines only allow two basic variations with
respect noodle width (although extra rollers can be purchased that
create anything from angel hair to pappardelle. For additional
variety lay the final sheet on a floured board and cut into creative
shapes squares, rectangles, hearts, diamonds.
MAKE AHEAD: The pasta can be made up to 1 day in advance and
refrigerated or frozen.
"Tagliatelle di Ceci con Pesto di Prezzemolo," from SOLO VERDURA, by
Anne Bianchi
From: Kitpath
MMMMM
Cheers
Jim
... Oversauced pasta is soup; it should be dressed, not drowned
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