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Green Pasta with Tomato Sauce & Basil

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
pasta
1 cup all-purpose flour
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1 large eggs
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1 teaspoon salt
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1 teaspoon white pepper
white
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2 tablespoons vegetable oil
olive
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1 bunch basil
washed, stemmed
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½ cup vegetable oil
olive
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sauce
2 tablespoons butter
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½ cup mirepoix
*
3 tablespoons shallots
puree
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2 bay leaves
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1 teaspoon thyme
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½ teaspoon oregano
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1 teaspoon peppercorns
crushed
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1 cup wine
white
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2 tablespoons basil
fresh,
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3 medium tomatoes
,
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4 tablespoons tomatoes
puree
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1 teaspoon garlic
puree
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2 cups stock
chicken
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2 cups stock
veal
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salt
to taste
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black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
pasta
237 ml all-purpose flour
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1 large eggs
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5 ml salt
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5 ml white pepper
white
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3E+1 ml vegetable oil
olive
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1 bunch basil
washed, stemmed
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118 ml vegetable oil
olive
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sauce
3E+1 ml butter
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118 ml mirepoix
*
45 ml shallots
puree
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2 each bay leaves
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5 ml thyme
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2.5 ml oregano
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5 ml peppercorns
crushed
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237 ml wine
white
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3E+1 ml basil
fresh,
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3 medium tomatoes
,
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6E+1 ml tomatoes
puree
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5 ml garlic
puree
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473 ml stock
chicken
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473 ml stock
veal
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1 x salt
to taste
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1 x black pepper
to taste
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Directions

For the Pasta:

Place the flour on a work space or in the bowl of a mixer. Add egg, salt and pepper. Mix well, then add olive oil and basil puree. Continue mixing.

Roll the dough into a ball and work it by hand until it's smooth. Sprinkle the dough ball with flour and run it through a pasta machine. Dust the noodles with flour and do not dry before cooking.

For the Sauce:

Melt the butter in a saucepan. Add the mirepoix, shallot purée, bay leaves, thyme, oregano, and peppercorns. Reduce for 5 minutes (to allow the flavors to come out).

Add white wine and cook briefly. Add the basil, tomatoes, tomato purée, garlic purée, chicken stock and veal stock. Cook for 15 minutes (until the vegetables are soft).

Strain into another saucepan and adjust the seasonings. Reduce the mixture over high heat for 10 minutes. Reserve.

To Assemble:

Cook the pasta in plain boiling water, then drain.

In a sauté pan, heat 2 tablespoons of olive oil, 1 tablespoon of basil purée, salt and pepper. Add the pasta to the sauté pan.

Add a little tomato sauce to the pasta and heat.

To serve, ladle the sauce onto serving plates, swirl pasta in the center and garnish with basil leaves and chopped chives.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 439g (15.5 oz)
Amount per Serving
Calories 59367% from fat
 % Daily Value *
Total Fat 44g 68%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 75mg 25%
Sodium 997mg 42%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 24g
Vitamin A 26% Vitamin C 25%
Calcium 4% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

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