Pasta Terrine with Pesto

Try this delicious pasta dish:

1. knead together eggs, wine, flour and oil first with the dough hook of the hand mixer, then by hand until smooth. Cover and let rest for 20 min.

In the meantime, make the pesto: Grind half, garlic, basil of oil and pine nuts. Fold in cheese and remaining oil.

Put large saucepan of salted water on to boil. Cut dough into quarters. Roll out pieces in order on floured surface until thin. Cut into 8 x 20 cm rectangles, make 3-4 min. Lift out of water with slotted spoon and rinse. Drain on kitchen towel.

4. preheat oven to 230 (convection oven 210) degrees. give oil, fill 3 pasta sheets diagonally so that the ends hang in from the side of the mold. Spread 1 tbsp pesto evenly on top, sprinkle with a tiny bit of grated parmesan and pecorino, top with a few basil leaves.

Place 1 pasta sheet lengthwise in the mold, top with pesto, cheese and basil. Repeat until you run out of pasta. Wrap any excess edges of dough, pressing gently to smooth. Cook in stove for 20 min, then cool for 10 min.

In the meantime, cook the bean salad: Clip off ends and cut beans diagonally into 2 to 3 pieces. Cook in salted water for 5 minutes until al dente. Drain, rinse, marinate with juice of one lemon and oil, season with salt and freshly ground pepper to taste, set aside. Carefully turn the casserole out of the mold, slice it open.

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