The Ligurians have a long tradition of adding greens to pasta seasoned with pesto sauce, and this tasty variation on their more strictly vegetarian fare gains considerable grace from crisp prosciutto flakes, which nicely contrast the oil and garlic. To serve 4:
Prep Time: 25 minutes
Cook Time: 25 minutes
Ingredients:
- 4/5 pound (400 g) fresh tagliolini or fettuccine
- 2/3 pound (300 g) string beans
- 2 ounces (60 g) lean prosciutto
- 2 ounces (60 g) coarsely chopped almonds
- A nice bunch of fresh basil
- 1 clove garlic, peeled
- 2 tablespoons freshly grated Parmigiano Reggiano or Grana Padano
- 1/2 cup extravirgin olive oil
- Salt and pepper to taste
Preparation:
Set pasta water to boil. In the meantime, about 2 ounces (60 g) of basil leaves and put them in a blender, with a scant half teaspoon salt, the garlic clove, and the cheese. Blend, adding the oil in a thin stream, until the mixture is creamy.
Wash the string beans and blanch them for 2-3 minutes in lightly salted water. Drain them and run them under cold water to interrupt their cooking. Cut the larger ones in half, and then slit the halves lengthwise.
Shred the prosciutto and sauté the pieces, without any additional oil, in a non-stick pan until they're crunchy. Remove them to a piece of absorbent paper with a slotted spoon. Add a tablespoon of oil to the pan and sauté the beans and almonds for a couple of minutes. Cook the pasta, and drain it while it's still a little al dente; turn the pasta into a serving bowl before it has stopped dripping completely, and season it, first with the pesto, followed by the string bean mixture. Mix well, garnish with the prosciutto, and serve at once.
The wine? White, a Vermentino dei Colli di Luni.
Yield: 4 servings Tagliolini with pesto and almonds.
Wash the string beans and blanch them for 2-3 minutes in lightly salted water. Drain them and run them under cold water to interrupt their cooking. Cut the larger ones in half, and then slit the halves lengthwise.
Shred the prosciutto and sauté the pieces, without any additional oil, in a non-stick pan until they're crunchy. Remove them to a piece of absorbent paper with a slotted spoon. Add a tablespoon of oil to the pan and sauté the beans and almonds for a couple of minutes. Cook the pasta, and drain it while it's still a little al dente; turn the pasta into a serving bowl before it has stopped dripping completely, and season it, first with the pesto, followed by the string bean mixture. Mix well, garnish with the prosciutto, and serve at once.
The wine? White, a Vermentino dei Colli di Luni.
Yield: 4 servings Tagliolini with pesto and almonds.
