Bistro Don Giovanni, Napa Valley

SILK HANDKERCHIEFS al PESTO
Recipe by: Exec. Chef Scott Warner

INGREDIENTS:
1/2 lb	Haricot Verts – ends removed and par cooked
6	New Small Yellow potatoes – boiled in salted water, peeled and diced
1 Tbsp	Butter
	Silk Handkerchiefs
	Pesto

SILK HANDKERCHIEFS:
1 lb	All-purpose flour
5	Eggs
2 Tbsp	Dry White Wine

	Knead ingredients until dough is smooth and silky.
	Let rest for 1 hour
	Roll out thin sheets of dough and cut into 3-4” squares

PESTO:
2 Cups	Clean Basil, stems removed
½ Cup	Pecorino Cheese
3 Tbsp	Grana Padano Cheese
3 Tbsp	Toasted Pine Nuts
1 ¼ Cups	Extra Virgin Olive Oil
1	Clove Garlic
	Salt to taste

	Puree basil, oil, garlic, pine nuts & salt in a blender or mortar and pestle until smooth
	Fold in Cheese

ASSEMBLY:
Cook pasta in boiling salted water. Add potatoes and beans to the water to warm briefly. Drain pasta, beans and potatoes and toss in a bowl. Coat the pasta, beans and potatoes with pesto, butter and a little of the pasta water to emulsify the sauce. Plate and garnish with a little Pecorino cheese.

Suggested Wine: Dalla Valle Pietre Rosse, Sangiovese (2000)