List of Ingredients
- 2 CUPS of all-purpose flour
- 8 OZ. of potatoes
- 12 OZ. of green beans
- 3 TBSP. of pine nuts
- 3 of large eggs
- basil
- garlic
- Grana Padano cheese, grated
- Pecorino Romano cheese, grated
- extra-virgin olive oil
- coarse and fine salt
Method
To prepare the pasta dough, place the flour in a mound on a flat surface, making a well in the middle. Add eggs and salt into the well. Using a fork, start carefully incorporating the flour from the walls of the well into the egg. When flour and egg are combined, knead dough with your hands until smooth and elastic. Cover the dough and let rest while you prepare the pesto.
Finely chop half a peeled garlic clove and place it in a mortar. Wash basil and pat dry, then transfer 2 oz. to the mortar with the garlic, pine nuts, and a little coarse salt. Grind together to a chunky paste. Add 2 oz. Grana Padano cheese mixed with Pecorino Romano and 1/3-1/2 cup oil.
Peel the potato and finely dice; chop green beans.
Roll out the pasta with a rolling pin, then use a wavy-edged roller to cut into rectangles. Pinch pasta rectangles in the center to create bow-shaped farfalle.
Bring a pot of water to the boil, add salt, and cook the green beans. After 3 minutes, add the pasta and potatoes and cook for 5-7 minutes. Remove using a skimmer and toss with the pesto to coat. Garnish with grated cheese and basil.