Fresh Parsley Pasta with Sautéed Vegetables and Fava Bean Pesto
- 9 ounces all-purpose flour (250 g)
- 2 quarts light chicken stock (2 l)
- 8 flat-leaf parsley leaves
- 2 3/4 ounces butter (80 g)
- 2 teaspoons truffle juice (1 cl)
- 1 cup chicken consommé (20 cl)
Step 1: Pasta
Roll out the pasta thinly in the sheeter. Moisten slightly, and place the parsley leaves very flat over half of the pasta sheet. Fold the other half over, dust well with flour, and seal.
Put the pasta through the pasta roller again, setting the thickness lower and lower—to avoid ruining the texture—until it reaches the 0.5 mark. When properly rolled, cut into squares 4 inches (10 cm) per side.
Step 2: Vegetables
Peel the tomatoes, seed them, and cut them into lengthwise strips.
Clean the baby fennel bulbs and finely julienne.
Trim the carrots, leaving the tops on, and cut into thin, lengthwise slices. Do the same to the turnips, slicing them widthwise.
Trim the artichokes, removing the choke, and cut into thin slices.
Shell the peas and cook in boiling, salted water.
Peel the scallions and slice into bevel-edged segments.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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