Pappardelle pasta with white sauce and rosemary on bean pesto
Instructions
Mix eggs and flour with a pinch of salt, then spread the dough thinly and cut it to get pretty rough pappardelle.
Thin slice onion, colorirla in a pan with oil, add the chopped Rosemary, and then the chopped meat and allow to Brown very well.
Deglaze with white wine and vegetable broth if necessary.
Boil the pappardelle and finish cooking in the skillet, sprinkle with more chopped Rosemary and grated Parmesan cheese.
Drizzle with extra-virgin olive oil and serve on a plate garnished with a pesto sauce obtained by blending of grana cheese, olive oil and fresh beans blanched in hot water and then immediately in cool water and ice.
Ingredients and dosing for 4 persons
- 300 g of flour
- 3 eggs
- 150 g of chopped meats
- 1/2 white onion
- Rosemary
- 50 g of grana
- 100 g of fresh fava beans
- 20 cl of olive oil extra virgin
- 20 cl of white wine
- 1 pinch of salt