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Fresh Pesto Pasta
50 minutes prep. 
5 minutes cooking
Serves 4 |
Ingredients
- 2 bunch basil, leaves picked
- 100 grm rocket, stalks trimmed
- 1 garlic clove, peeled and roughly chopped
- 50grm pine nuts, toasted, a few extra for garnish
- 150 ml olive oil
- 75g finely grated parmesan cheese, plus extra to serve
- 1 lemon, juice
- 250grms ‘00’ pasta flour
- 1 whole egg
- 5 egg yolks
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
Method
- To make the pasta dough, pour the flour onto the bench then make a well in the centre. Break the egg and yolks into the well then add the olive oil and salt. Using your hand, mix the egg together, slowly incorporating the flour until a rough dough is formed. Knead the dough for up to 10 minutes or until the dough is smooth and elastic, wrap the pasta dough in plastic wrap and leave to rest for at least 30 minutes to rest. Once rested, lightly dust the pasta dough with a little flour then flatten slightly with a rolling pin. Pass the pasta through the pasta machine at the highest setting (on most pasta machines this will be number 10) Continue to pass the pasta through the machine dropping the setting by 1 each time. If the pasta starts to stick, lightly dust the dough with flour. Once you reach the number 2 setting, cut the sheet into lengths approximately 30 cm long. Pass each sheet through the pasta machine on the tagliatelle setting.
- To make the pesto, combine the rocket, basil, garlic, parmesan, three quarters of the pine nuts and olive oil in a blender, season to taste with salt and pepper, blend until smooth.
- Transfer to a container, stir in remaining oil, cover and refrigerate until required.
- Bring a large saucepan of salted water to the boil, add in the pasta and boil until al dente – the exact time will depend on the pasta, but usually this will take 2-3 minutes for fresh pasta. Drain, reserving a tablespoon or two of the pasta cooking water. Return the pasta to the pan, toss through the pesto and a little of the reserved cooking water and serve hot, scattered with extra basil, parmesan and pine nuts.
