Chickpea Pasta with Parsley Pesto (Tuscan)
| Yield: | 8 Servings |
| Categories: | Tuscan, Pasta, Pesto |
| THE PASTA | ||
| 3 | tb | Extra-virgin olive oil |
| 2 | Cloves garlic; minced | |
| 1 | ts | Chopped fresh rosemary |
| 2 | c | Unbleached flour |
| 1/2 | c | Chick-pea flour |
| 3 | Eggs; lightly beaten | |
| 1 | ts | Salt |
| Freshly ground black pepper | ||
| THE PESTO | ||
| 1 | c | Packed parsley; leaves only |
| 1/4 | c | Extra-virgin olive oil |
| 1/4 | c | Walnut pieces |
| 1 | Clove garlic; peeled and halved | |
| Salt and pepper | ||
| 1/4 | c | Fresh grated Parmiagiano Reggiano; for garnish |
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