Ingredients
The pasta:
- 4 eggs
- About 2 3/4 cups all-purpose flour, to make your own or 1 pound dried fettuccine
The sauce:
- 2 cloves garlic, peeled and coarsely chopped
- 1 ½ teaspoons kosher salt
- 3 cups fresh basil leaves
- ¼ cup pine nuts
- ¾ cup freshly grated Parmesan cheese
- ¼ cup freshly grated pecorino cheese
- ¼ cup extra-virgin olive oil
- 4 small red potatoes, thinly sliced
- 4 cups broccoli florets
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Nutritional Information
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Nutritional analysis per serving (4 servings)
996 calories; 33 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 137 grams carbohydrates; 10 grams dietary fiber; 5 grams sugars; 37 grams protein; 208 milligrams cholesterol; 1432 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- If making fresh pasta, beat the eggs together in a large bowl. Gradually stir in enough flour to make a soft, pliable dough. Knead the dough on a lightly floured surface until smooth. Shape it into a ball, cover with a damp towel and let rest for 1 hour.
- Meanwhile, to make the sauce, place the garlic, 1 teaspoon of salt and 1 cup of basil in a food processor and pulse until chopped. Add the remaining basil and process until chopped. Add the pine nuts, cheeses and olive oil and process until the mixture forms a smooth paste. Set aside.
- Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 10 to 12 minutes. Drain and set aside. Bring a large pot of salted water to a boil. Add the broccoli and blanch until tender, about 5 to 7 minutes. Drain and set aside.
- Divide the pasta dough in half and keep 1 piece wrapped in the towel. On a lightly floured surface, roll and stretch the pasta dough into a 13-by-16-inch rectangle. Let stand for 5 minutes. Cut across into 1-inch-wide strips. Repeat with the remaining dough. Bring a large pot of salted water to a boil. Cook the fresh or dried pasta until al dente, about 5 minutes for the fresh or 10 to 12 minutes for dried. Drain well and place in a large bowl.
- Toss the pasta with the pesto and remaining 1/2 teaspoon of salt. Toss in the broccoli and potatoes. Divide among 4 plates and serve.
1 hour 40 minutes
Dining and Cooking