Pasta with white bean sauce and proscuitto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 250 | grams | Strong plain flour |
| 1 | Egg | |
| 2 | Egg yolks | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
| 200 | grams | Dried white beans; soaked overnight |
| 100 | millilitres | White wine |
| 1 | small | Onion; finely chopped |
| 3 | Cloves garlic; crushed | |
| 100 | millilitres | Olive oil |
| 1 | Sprig thyme and marjoram | |
| 50 | grams | Sliced proscuitto |
| 300 | grams | Fresh broad beans; shelled, blanched |
| ; and peeled | ||
| Parmesan and basil leaves for garnish | ||
Directions
SAUCE
EXTRAS
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); ½ Lean Meat; ½ Vegetable; 0 Fruit; 5½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.