MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tuscan Chickpea Pasta With Parsley Pesto
 Categories: Italian, Pasta, Herb, Sauces, Eggs
      Yield: 8 Servings
 
           Pasta:
      3 tb Extra-virgin olive oil
      2 cl Garlic; minced
      1 ts Fresh rosemary; chopped
      2 c  Unbleached flour
    1/2 c  Chickpea flour
      3    Eggs; lightly beaten
      1 ts Salt
           Black pepper;
           - freshly ground
           Pesto:
      1 c  Parsley leaves; packed
    1/4 c  Extra-virgin olive oil
    1/4 c  Walnut pieces
      1 cl Garlic; peeled, halved
           Salt & pepper
    1/4 c  Parmigiano-Reggiano;
           - freshly grated,
           - for garnish
  
  "Tagliatelle di Ceci con Pesto di Prezzemolo"
 
  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.
  
  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.
  
  When the pasta sheet is ready for cutting, run it through the
  widest cutting blades.
  
  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.
  
  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.
  
  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.

  Recipe FROM: Solo Verdura by Anne Bianchi

  Posted by: Kitpath
 
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