EGG TAGLIATELLE WITH BEANS OF THREE CONSISTENCIES
8.81 oz Barilla Tagliatelle egg pasta
14.1 oz broad beans cleaned and without the outer skin
2 shallots
1.76 oz extra virgin olive oil
salt and pepper t.t.
For the pesto (as well as the broad beans):
1.76 oz grated Parmesan cheese
1.05 oz peeled almonds
1.41 oz extra virgin olive oil
salt t.t.
For the finish:
Thyme or other edible flowers
The first step must be carried out with all the broad beans indicated in the ingredients. When using fresh broad beans, remove them from the pod and blanch them in boiling salted water for about 1 minute. While if frozen beans are available, soak them in boiling water for 1 minute immediately after defrosting them. Remove the skin and divide them into three equal parts.
One part will be dehydrated in the oven at about 50°C until completely dehydrated.
A second part will be gently sautéed in a pan with the oil and shallots, adding salt and pepper before cooking the pasta.
The last part will be used to prepare the broad bean Pesto.
Prepare the broad bean pesto, using 1/3 of the blanched broad beans.
Liquidise with the grated Parmesan cheese, the peeled almonds, the extra virgin olive oil and a bit of salt. If it is too thick, add more oil or even some cold water.
Cook the pasta in plenty of salted water, drain when al dente and season with the broad bean pesto off the heat.
Then add the previously sautéed broad beans.
Take a plate and use a pair of tongs and a ladle to create a nest that will be placed at the centre of the plate. For convenience you can use a cylindrical mould and place the nest inside it.
Complete the plating with the dehydrated broad beans, with extra virgin olive oil and finally with thyme flowers or with other types of edible flowers.
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