| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Consuming, Passions | 4 | Servings | |
INGREDIENTS
| 250 | g | Strong plain flour |
| 1 | Egg | |
| 2 | Egg yolks | |
| 1/2 | t | Salt |
| 1 | T | Olive oil |
| 200 | g | Dried white beans, soaked |
| overnight | ||
| 100 | White wine | |
| 1 | Onion, finely chopped | |
| 3 | Cloves garlic, crushed | |
| 100 | Olive oil | |
| 1 | Sprig thyme and marjoram | |
| 50 | g | Sliced proscuitto |
| 300 | g | Fresh broad beans, shelled |
| blanched | ||
| and peeled | ||
| Parmesan and basil leaves | ||
| for garnish |
INSTRUCTIONS
Combine all ingredients and knead to a smooth dough. Roll out on a pasta machine to the lowest setting, and cut into 2cm thick strips. Sauce Put all sauce ingredients into a saucepan, cover with water (2cm above the beans) and cook until beans are soft and tender. Blast with a food processor and season with freshly ground black pepper. EXTRAS Add to the sauce and stir through. To serve: Cook the pasta in plenty of boiling water, drain. Divide into 4-6 bowls. Pour sauce over and garnish with freshly shaved parmesan and basil julienne. Converted by MC_Buster. Per serving: 308 Calories (kcal); 30g Total Fat; (90% calories from fat); 3g Protein; 4g Carbohydrate; 153mg Cholesterol; 286mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 64
Total Fat: 7.2g
Cholesterol: 136.6mg
Sodium: 491.3mg
Potassium: 327.2mg
Carbohydrates: 20.5g
Fiber: 6.9g
Sugar: <1g
Protein: 9.9g