Alberto's Garganelli with soybean pesto

Ingredients for 4 servings:

• 300 g semolina, durum wheat semolina fine for pasta
• 100 g wheat flour, type 405
• 100 g Parmesan, freshly grated
• 4 eggs
• 2 tbsp olive oil
• 1 tsp salt
• ½ bunch basil
• ½ bunch parsley, flat
• 60 g Parmesan, freshly grated
• 80 g roasted soybeans
• 30 g pine nuts
• 3 cloves garlic
• olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Make a pasta dough with the first six ingredients, let it rest for an hour, then roll it out slightly thinly. Blend the remaining ingredients, except for the olive oil, until smooth. Stir in the oil. Add enough oil until the sauce reaches a creamy consistency. Stir in the oil only at a time, as otherwise the beating in the blender can make it bitter. You may want to add a little sunflower oil first to help blend the ingredients, then stir in the olive oil for flavor. Cut the dough into small squares and use the appropriate appliance to make garganelli. Cook the garganelli in boiling salted water for 2-3 minutes and serve with the pesto sauce and Parmesan cheese.