Troffie Di Farina Di Castagne Troffie With Potato, Pesto And String Beans Recipe
Servings: 4
Ingredients
- 3Â 1/2 ounce chestnut flour
- 8 ounce bleached flour
- 1/2 c. water or possibly as needed
- 4 ounce green beans
- 2 x potatoes
- Â Â Salt to taste
- 2 c. basil leaves
- 1/2 x garlic clove
- 2 tsp pine nuts
- 1 Tbsp. Parmesan cheese
- 1/4 c. extra virgin olive oil
Directions
- To Prepare the pasta dough: Mix the together the two flours and 1/2 c. water or possibly more if needed. Let dough rest in the refrigerator for two hrs.
- After two hrs, cut the dough in very small balls and roll them with the palm of your hand. In the end they should look like pig tail pasta.
- In a large pot bring water to a boil. Add in the string beans and potatoes. Boil till the potatoes are tender. Remove vegetables from the pot and drain.
- Cut the potatoes into small cubes and cut the green beans into small pcs.
- In a pot bring salted water to a boil. Place pasta in the water and cook till al dente. At the last minute, add in the potatoes and green beans to the cooking pasta. Drain the pasta and vegetables, and place on a serving plate and dress with pesto sauce.
- Pesto Sauce: In a food processor combine basil, garlic, and pine nuts. Process till the mix has a grainy texture. Add in the extra virgin olive oil in a steady stream (mix must remain grainy). Mix in the Parmesan cheese. (Yields 1 c.)
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 4 servings | |
| Calories 439 | |
| Calories from Fat 136 | 31% |
| Total Fat 15.49g | 19% |
| Saturated Fat 2.27g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 29mg | 1% |
| Potassium 534mg | 15% |
| Total Carbs 64.54g | 17% |
| Dietary Fiber 6.1g | 20% |
| Sugars 0.85g | 1% |
| Protein 10.36g | 17% |
