Enjoy basil pesto and fava beans served with chestnut pasta and potatoes! | Pasta Grannies

chestnut flour

🥗Healthier: whole wheat flour

💰Cheaper: regular flour

Whole wheat flour adds fiber and nutrients.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: Pecorino Romano

Nutritional yeast is dairy-free and lower in calories.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: walnuts

Sunflower seeds are more affordable and nut-free.

fresh basil

🥗Healthier: spinach

💰Cheaper: dried basil

Spinach adds color and nutrients, while dried basil is economical.

Make the pasta dough by combining 200g 00 flour and 100g chestnut flour in a bowl.

Add 150ml water gradually until a dough forms.

Knead the dough until smooth, about 5-7 minutes.

Wrap the dough in plastic wrap and let it rest for 30 minutes.

Prepare the pesto by blending 60g basil leaves, 3 tablespoons pine nuts, 4 tablespoons Parmesan, 1 tablespoon Pecorino Sardo, 1 garlic clove, a pinch of sea salt, and enough extra virgin olive oil (about 70 ml) until smooth.

Boil the sliced potato in salted water until tender, then drain and set aside.

Cook the fava beans in boiling water for 3-5 minutes until tender, then drain and set aside.

Roll out the pasta dough to desired thickness and cut into preferred shapes.

Boil the pasta in salted water until al dente, about 2-4 minutes depending on thickness.

Drain the pasta and toss it with the pesto and fava beans.

Finish with the cooked potato and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens