Pappardelle With White Sauce And Rosemary On Broad Bean Pesto

Preparation:

Preparation: Mix the eggs and semolina with a pinch of salt, then roll out the dough thinly and cut it to obtain nice rough pappardelle. Thinly slice the onion, color it in a pan with oil, add the chopped rosemary, then the minced meat and let it brown very well. Pour in the white wine and, if necessary, some vegetable stock. Boil the pappardelle and finish cooking in the pan, sprinkling with more chopped rosemary and grated Parmesan cheese. Drizzle with extra virgin olive oil and serve on a plate garnished with a pesto obtained by blending parmesan cheese, oil and fresh broad beans blanched in hot water and then immediately cold in water and ice.