Consuming Passions - Worldwide Events Managers

Pasta with White Bean Sauce and Prosciutto

Serves: 4-6

Notes

Ingredients

For Pasta:

• 250g strong plain flour
• 1 egg
• 2 egg yolks
• 1/2 tsp salt
• 1 Tbsp olive oil

For Bean Sauce:

• 200g dried cannellini beans, soaked overnight
• 100ml white wine
• 1 small onion, finely chopped
• 3 cloves garlic, crushed
• 100ml olive oil
• Sprig of thyme and marjoram

Extras:

• 50g sliced prosciutto
• 300g fresh broad beans, shelled, blanched and peeled
• Parmesan and basil leaves for garnish

Method

Pasta:

Combine all ingredients and knead to a smooth dough. Roll out on a pasta machine to the lowest setting, and cut into 2cm thick strips.

Bean Sauce:

Put all sauce ingredients into a saucepan, cover with water (2cm above the beans) and cook until beans are soft and tender. Blast with a food processor and season with freshly ground black pepper. Add the extras to the sauce and stir through.

To serve: Cook the pasta in plenty of boiling water, drain. Divide into 4-6 warmed bowls. Pour sauce over and garnish with freshly shaved parmesan and basil julienne.