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.

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