Troffie di farina di castagne - troffie with potato, pesto

4 servings

Ingredients

Quantity Ingredient
3½ ounce Chestnut flour
8 ounces Bleached flour
½ cup Water; or as needed
4 ounces Green beans
2 Potatoes
Salt; to taste
=== PESTO SAUCE ===
2 cups Basil leaves
½ Garlic clove
2 teaspoons Pine nuts
1 tablespoon Parmesan cheese
¼ cup Olive oil

Directions

To Prepare the pasta dough: Mix the together the two flours and ½ cup water or more if needed. Let dough rest in the refrigerator for two hours.

After two hours, cut the dough in very small balls and roll them with the palm of your hand. In the end they should look like pig tail pasta. In a large pot bring water to a boil. Add the string beans and potatoes. Boil until the potatoes are tender. Remove vegetables from the pot and drain.

Cut the potatoes into small cubes and cut the green beans into small pieces. In a pot bring salted water to a boil. Place pasta in the water and cook until al dente. At the last minute, add the potatoes and green beans to the cooking pasta. Drain the pasta and vegetables, and place on a serving plate and dress with pesto sauce. Pesto Sauce: In a food processor combine basil, garlic, and pine nuts. Process until the mixture has a grainy texture. Add the olive oil in a steady stream (mixture must remain grainy). Fold in the Parmesan cheese. (Yields 1 cup) This recipe yields 4 servings.

Source: "CHEF DU JOUR - (Show # DJ-9086) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-29-1999 by Joe Comiskey - joecomiskey@..."

Recipe by: Roberto Donna

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