Gourmet Green Bean Pasta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Ingredients
for
4
- For the saffron pasta
- 2.333 cups flour (white wheat flour)
- 1 tsp salt
- 4 egg yolks
- 2 eggs
- ground Saffron
- For the vegetables
- salt
- 1.333 cups Broccoli
- ½ small Zucchini
- 1 cup Snap pea
- 2 cups green Asparagus (trimmed)
- 2 ½ Tbsps butter
- 0.333 cup vegetable stock
- ground White pepper
- 3 Tbsps Chives (snipped)
- ¼ cup freshly grated Parmesan
Preparation steps
1.
For the saffron pasta put the flour and salt in a heap on a baking board, make a well in the centre and add the egg yolks, eggs, saffron and, if necessary, a little lukewarm water. Whisk the eggs into the flour with a fork and then quickly knead to a smooth dough with warm hands. Form the dough into a ball, wrap in clingfilm and leave to rest for at least 30 minutes. This allows the dough to relax and makes it easier to work.
2.
Roll the dough out thinly either by hand or in a pasta maker and cut into strips. Cook in plenty of boiling, salted water until al dente.
3.
Wash the vegetables. Divide the broccoli into florets and peel the stalk. Dice the courgette. Top and tail the mangetout and peel the lower third of the asparagus spears.
4.
Bring some salted water to the boil and blanch the vegetables in batches - apart from the courgettes,
5.
for 3 to 4 minutes. Add the diced courgettes after 2 minutes. Take the vegetables out of the water,
6.
refresh in iced water and drain thoroughly.
7.
Heat the butter in a wok or a deep frying pan until it foams, add the vegetables and stir. Add the vegetable stock, season with salt and pepper and cook for a few minutes until al dente.
8.
Add the drained saffron pasta and mix well.
9.
Sprinkle the snipped chives over the pasta and vegetables. Top with Parmesan separately.
