Chickpea Pasta with Parsley Pesto -

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Chickpea Pasta with Parsley Pesto

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 only 1/4 c Extra-virgin olive oil 1/4 c Walnut pieces 1 Clove garlic; peeled and -halved Salt and pepper 1/4 c Fresh grated Parmiagiano -Reggiano; for garnish

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.:

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