Tagliatelle And Lima Bean Soup With Walnut Pesto Food

PESTO BEAN SOUP

Steps:

• Heat the olive oil in a large skillet over medium-low heat, 30 seconds. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
• Stir the cannellini beans and 1 cup of water into the skillet. Simmer over medium heat until the mixture is just thickened, 8 minutes. Stir in the pesto and Parmesan.
• Add the chicken broth and celery and cook, stirring occasionally, until the celery is tender, 15 minutes. Stir in the olives and roasted peppers to combine.

HOMEMADE TAGLIATELLE

Steps:

• Place flour on a marble or wooden work surface. Make a well in the center and crack in eggs; add salt. Gently beat eggs using a fork, incorporating the surrounding flour, until mixture is runny. Pull remaining flour into the center using a bench scraper, incorporating it until dough forms a ball.
• Knead dough with your hands by flattening the ball, stretching it, and folding the top towards the center. Turn 45 degrees and repeat until dough is soft and smooth, about 10 minutes.
• Shape dough into a ball. Place in a bowl and cover with plastic wrap. Refrigerate until firm, 30 minutes to 1 hour.
• Divide the dough into 3 equal portions. Flatten the first portion and pass through the thickest setting of the pasta machine. Dust with more flour, fold in half like a book and repeat 3 to 4 times, flouring, folding, and passing through the thickest setting,until the dough is smooth in texture, even in size, and no longer sticky.
• Move the pasta machine to a middle setting and pass each sheet through once. Move to the next-to-last setting and pass through once. Cut in half. Repeat with remaining 2 portions.
• Add the tagliatelle attachment to the pasta machine and pass each piece through. Roll the machine handle with one hand and collect the pasta with the other.
• Gently toss pasta with some more flour. Air dry for 30 minutes.
• Cook tagliatelle in plenty of salted, boiling water until tender yet firm to the bite, 3 to 5 minutes.

WHITE BEAN AND PARMESAN SOUP WITH PESTO

Steps:

• In a large stock pot heat oil over medium heat and add garlic.
• Saute for 2 minutes stirring constantly.
• Add the onions, carrots, celery and prosciutto and cook for another 2 minutes, stirring constantly.
• Stir in tomatoes and broth.
• Bring soup to a boil, reduce heat and simmer 10 minutes.
• Stir in beans and simmer for another 5 minutes.
• Remove from heat.
• Pour soup into a serving bowl and add the cheese.
• Serve immediately.
• Offer additional cheese and pesto at the table.
• ***Donot add the cheese in the soup pot or it WILL stick to the sides.

BUTTER BEAN, SUN-DRIED TOMATO AND PESTO SOUP

Steps:

• Put stock in a pan with the butter beans and bring just to a boil.
• Reduce the heat and stir in the tomato puree and pesto.
• Cook gently for 5 minutes.
• Transfer six ladlefuls of the soup to a blender or food processor, scooping up plenty of the beans.
• Process until smooth, then return the puree to the pan.
• Heat gently, stirring frequently, for 5 minutes, then season if necessary.
• Ladel into warmed soup bowls and serve with a warm crusty bread or bread sticks.

HEART HEALTHY LIMA BEAN PESTO & PASTA

Steps:

• Into a running food processor place lima beans and garlic add arugula, basil and cheeses. Pulse to blend.
• Slowly add oil through feed tube to make a nice paste.
• Season with salt and sriracha sauce to your heat level.
• Toss on to hot cooked cavatappi pasta.
• Sprinkle with grated cheese and watch it disappear.

LIMA BEAN SOUP

Steps:

• Place rinsed lima beans and 2 quartered onions in a 6 quart pot.
• Fill with water until 2 inches from top.
• Bring to boil over medium heat.
• Once soup comes to boil, reduce heat and simmer 4 hours, stirring occasionally, replacing water as needed to keep at 2 inches from top of pot.
• After 4 hours place diced potatoes to soup and continue to simmer 1 more hour.
• Brown bacon pieces in frying pan, reserving all drippings.
• Slowly add browned bacon pieces and 3/4 of drippings to soup.
• Stir flour to remaining drippings in frying pan and stir till smooth.
• Add flour and dripping mixture to soup and stir well.
• Salt and pepper to taste, simmer for 5 minutes and serve.

WHITE BEAN SOUP WITH HAZELNUT PESTO

Steps:

• Soak the beans overnight. The next day, sweat the veg in the light olive oil over a low heat. Add the chopped rosemary and bay leaves.
• Drain the beans and add to the pot with the bicarbonate of soda. Pour in the stock and top up with water - the liquid should rise four inches over the beans.
• Bring to the boil, skim the surface, then simmer for around two hours until the beans have wilfully collapsed.
• Make the pesto. Roughly blitz the hazelnuts and walnuts. Pour half of the olive oil in a pan on a low heat. Add the nuts and garlic.
• Slow fry for 15 minutes, stirring regularly. Once the nuts have coloured, add the chopped herbs and chilli.
• Infuse for 10 minutes, then cool.
• Pulse in a food processor to a coarse paste. Scoop into a bowl and stir in the rest of the olive oil, vinegar, salt and pepper to taste. Once the beans are soft and mush, stir in the extra virgin olive oil and a splash of the vinegar. If you like, you can encourage the beans to break down further with a potato masher. Season extensively.
• You can either serve the pesto as a blob on top of the soup, or stir it inches.

TAGLIATELLE AND LIMA BEAN SOUP WITH WALNUT PESTO

Steps:

• Heat the oil in a medium-sized soup pot over medium heat. Add onion and saute until golden about five minutes. Do not let the onion brown. Add 1/4 cup of the parsley and all the garlic. Stir well and cook until garlic is softened, two more minutes. Add water and lima beans and bring to a boil. Reduce heat to a very slow but steady simmer and cook, covered, until the beans are tender, 20-20 minutes. Remove two cups of beans and mash them in a food processor, return to soup pot. Add pasta, salt, pepper and cook uncovered until the pasta al dente. Meanwhile place the walnuts, grated cheese, and remaining 1/4 cup parsley in a small food processor. Pulse on and off 3 times to coarsely chop. Sprinkle the soup with more pepper, if desired, serve hot with a t of walnut pesto on each serving.