LIGURIA PASTA PESTO, FAVE and PATATE

Discussion in 'Recipes' started by margcata, Oct 27, 2011.

  1. margcata

    margcata Banned

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    This quintessential Ligurian late autumn and winter dish hails from:  Trattoria Bar Ligagin´s owners Caterina Schenone and Signora Olcese.

    Serves 4 to 6 ...

    1 / 2 cup freshly grated Parmesano

    2 tblsps Pine nuts

    2 Garlic Cloves

    6 1 / 2 Ounces of Fresh Basil 

    1/4 cup extra virgin olive oil from Italy

    3 medium sized red skinned potatoes, peeled and cut

    12 ounces of fresh Fava beans shelled and halved

    14 ounces of Trenette ( pasta ) or Fettucini type pasta

    1 tblsp of unsalted butter

    1) finely grind the Parmesano cheese, pinenuts and garlic in a food processor

    2) drizzle in the oil while processing ( in food processor ) until well blended 

    3) season pesto with salt and pepper

    4) cook the potatoes in large pot of salted boiling water until just tender about 5 to 7 mins.

    5) using a slotted spoon, transfer the potatoes to a large bowl

    6) add fava beans to same pot and boil until tender - 5 to 7 mins.

    7) using a slotted spoon, transfer beans to the bowl with where the potatoes are

    8) cook pasta in same pot - according to package directions ...

    9) whisk reserved liquid into pesto to moisten and add pesto and butter

    10) toss to coat and serve in bowls

    SERVE WITH: WARM ITALIAN BAGUETTE AND A LIGHT RED ITALIAN WINE