GLOBAL-97789cf2-a35c-4a28-83ed-0e1fff067e22

Tagliatelle with beans

Name: Tagliatelle with beans
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 8.81 oz Barilla Tagliatelle; 14.1 oz Broad Beans, Cleaned and Peeled; 2 Shallots; 1.76 oz Extra Vergin Olive Oil; to taste Salt and Pepper; For the pesto (in addition to the broad beans):; 1.76 oz Grated Parmesan Cheese; 1.05 oz Peeled Almonds; 1.41 oz Extra Virgin Olive Oil; to taste Salt; For the finish:; as desired Thyme or Other Edible Flowers

1 hours 20 minutes

Creamy pesto, sautéed and crispy broad beans make this egg tagliatelle dish a rich and elegant meal full of texture and fresh, vibrant flavor.

Ingredients

4 servings

8.81 ozBarilla Tagliatelle

14.1 ozBroad Beans, Cleaned and Peeled

2Shallots

1.76 ozExtra Vergin Olive Oil

to tasteSalt and Pepper

For the pesto (in addition to the broad beans):

1.76 ozGrated Parmesan Cheese

1.05 ozPeeled Almonds

1.41 ozExtra Virgin Olive Oil

to tasteSalt

For the finish:

as desiredThyme or Other Edible Flowers

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.