Pasta Pesto

As with all my pasta recipes, I’m making the pasta myself but I’ll also note down in the recipe when you can start cooking the pasta.

If you are making fresh pasta start with prepping the pasta dough. Take 200 gr of pasta flour and mix this (in you food processor) with 2 eggs and a dash of salt. Once the dough is becoming a nice boll, you put the dough in a bowl in the fridge. You can already put a pan with water on the stove, do the same when you are using dried pasta.

Now you can make the pesto; take the leaves of the basil and put them in the blender. Strip the garlic and cut out the root. Squeeze the garlic over the olives. Add the pine nuts. Squeeze out the juice of the lemon and add the juice to the blender. Add a sip olive oil and mash everything. Once a nice paste has emerged you can add the parmesan cheese and some pepper, mix everything once more.

If you are using dried pasta you can add that to the boiling water now.

Chop the tomatoes and grate the remainder of the parmesan cheese. Put a small frying pan on the stove to roast the pine nuts. Keep your eye closely on them so they won’t burn.

Now that all ingredients are ready to be used, it’s time to start prepping the pasta.

Make sure your countertop is clean and dry so to roll out the pasta dough. Cover your countertop with some flour and roll out the pasta dough until you can cut it into pieces that fit into the pasta machine.

Pull the pasta sleeves approx.. 3 times through the pasta machine. For this dish I’ve used tagliatelle. So once the sleeves are thin enough you can take them through the tagliatelle shaper. After this, hang them on your drying rack.

Add sea salt and olive oil to the boiling water. Put the fresh pasta in the pan. It needs to boil for 5 minutes. Rinse down the pasta and stir the pesto through the pasta.

Put the pasta on the plates and divide the tomatoes, the rucola and the pine nuts over the pasta. Finish off with the cheese.