Trofie Liguri Al Pesto Con Patate E Fagiolini
by Ling
@ 23 Oct 2013
Ingredients
Extra virgin olive oil, for sautéing
1 tomato, cut into small cubes
1 garlic clove, peeled
150g fine beans
3 potatoes, peeled and boiled
Basil, for garnishing
Trofie
800g flour
200g semolina flour
600ml warm water
Salt, to taste
Pesto
100g (each) basil and parsley
50g (each) parmesan cheese and pecorino cheese
50g (each) pine nuts and walnuts
100ml extra virgin olive oil
1 ice cube
Preparation
For the trofie: Place the flour and semolina flour onto a floured work surface and make a 'well' in the centre of the flour mixture. Gradually add in 600ml warm water and salt and knead with your floured hands until a dough is formed. Transfer the dough into a greased bowl and cover with a damp cloth. Place dough into the refrigerator to proof for an hour. Flatten the proofed dough into a flat sheet and cut into 4-cm thin strips with tapered end on both sides. Blanch the trofie in a pot of boiling salted water until al dente. Keep warm.
For the pesto: Place all the ingredients into a food processor. Add in an ice cube to maintain its green colour. Gradually add the extra virgin olive oil in a steady stream and pulse to a paste. Keep chill.
Heat the extra virgin olive oil in a sauté pan and sauté the tomato cubes and garlic until fragrant. Add in the fine beans and boiled potatoes and continue sautéing. Add in the blanched trofie and toss well. Add in the pesto and stir continuously until the sauce coats the pasta entirely.
Ladle the trofie with pesto, fine beans and potatoes onto the centre of each serving plate and garnish with basil.
Serves 4
