Chickpea Pasta With Parsley Pesto (Tuscan)
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Chickpea Pasta With Parsley Pesto (Tuscan)
  Pasta    Tuscan    Pesto  
Last updated 6/12/2012 1:14:17 AM. Recipe ID 43110. Report a problem with this recipe.
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      Title: Chickpea pasta with parsley pesto (tuscan)
 Categories: Tuscan, *new-acq, Pasta, Pesto
      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 only
    1/4 c  Extra-virgin olive oil
    1/4 c  Walnut pieces
      1    Clove garlic; peeled and
           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.
  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.

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Recipe ID 43110 (Apr 03, 2005)

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