Pasta con patate, fagiolini e pesto (english)

When we as 15- and 17-year-old students did a summer language course in Italy, we lived with a very nice elderly couple. Giuseppe always brought vegetables from his garden home and Maria, the lady of the house, cooked homemade pasta for us every day.
Since we are just harvesting the last runner beans from the garden, we remembered one of our favorite dishes from back then. Cooked very fast and full of spermidine-rich ingredients.

This pasta is one of these dishes where you still eat a third plate, although you are actually already full after the second plate :-).

For the dish, we need noodles -if you have desire and time self-made pasta is super, otherwise purchased – for example, pipe rigate or orecchiette are as good. Furthermore, our spermidine-rich ingredients: potatoes, runner beans, pesto and Parmesan.


Preparation

Optionally, you can use purchased or homemade pasta, as well as purchased or homemade pesto.

Clean runner beans, chop into 2-4 cm pieces and boil in slightly salted water until cooked. Peel the potatoes and cut into 1-2 cm pieces (adjust the size to the cooking time of the pasta). Put the potatoes in a pot with cold slightly salted water, let the water boil and then add the pasta and cook according the instructions.

Remember with homemade noodles that the pasta dough has to rest for 30 minutes!
For the pasta dough mix flour and salt in a large bowl. Add the water and the egg and knead until your dough is smooth. Form the dough into a ball, sprinkle with oil (to prevent it drying out) and let rest for half an hour. Then simply roll out and cut pieces with a knife or pasta roller.
Homemade noodles have a very short cooking time, so best to put the pieces of potato in the cold water for 5 minutes and then add and cook the homemade pasta with them.

When everything is ready cooked, mix all together in a large pot with the pesto. Of course, the best is homemade pesto, but a glass of your favorite pesto will do the same.

Season with salt and pepper and freshly grate Parmesan over the served plate.

Buon appetito!

Pasta-oben


Ingredients (4-6 people)

500 g of pasta

5 medium sized potatoes

500 g Stankalan

150-200 g pesto (1 glass)

Pasta dough:

500 g flour (handy)

1 tsp salt

1 tbs oil

1 egg

about 200 ml of warm water

some flour (for the work surface)

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