INGREDIENTS

INSTRUCTIONS

THE PASTA
THE PESTO
1. 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.
2. 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.
3. When the pasta sheet is ready for cutting, run it through the widest
cutting blades.
4. 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.
5. 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.
SERVES 4 or 8, 75 mins, Advanced. mc-PER SERVING (or 1/8): 43% cff:
319cals; 15.5g fat
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.
Chick-pea flour might be called besin. Check Indian, Italian and Health
food sections.-pat
>"Tagliatelle di Ceci con Pesto di Prezzemolo," from SOLO VERDURA, by Anne
Bianchi (Ecco, 1997). >Edited by Pat Hanneman 3/98
Notes: Normally served with a simple tomato sauce, Anne has varied the
recipes by adding a creamy parsley pesto.
Recipe by: SOLO VERDURA, by Anne Bianchi
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 26,
1998

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