Wild Garlic Pesto Pasta

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Wild Garlic Pesto Pasta

Serves 4 

Ingredients:

70g Pinenuts 

1 garlic clove

1 tsp Salt 

1 large bunch of wild garlic washed and dried 

30g Parmesan, finely grated, plus more for serving

80ml extra-virgin olive oil

400g of dried pasta or see below on how tot make fresh pasta 

Fresh Pasta 

400g pasta flour 

4 large free-range eggs 




Method:

 TOP maple the pasta, pour the flour out onto your work surface and make a well in the middle. 

Crack the eggs into the centre and using a fork whisk the eggs for a couple of minutes, then start to use your hands to mix a dough. 

Knead for 3-4 minutes until the dough becomes smooth, then cover with cling film and rest in the fridge for 1 hour. 

To make the pesto crush the pine nuts in a pestle and mortar, add the garlic and salt and continue to grind. 

Add the wild garlic and continue to grind, then add in the cheese and oil. 

Stir together and set to one side until you’re ready to cook. 

To make the pasta, remove from the fridge and cut the dough into 4 portions. 

Press the dough balls down and run through the pasta machine on the widest setting.

Fold the dough in half and place back in the pasta machine fold side first and run through again, repeat this 10 times to condition the dough and make it super smooth. 

Change the roller setting to the next number up and this time do not fold the pasta, just run it through the machine. 

Change the roller setting again and repeat until you get the number 6 on the machine. 

Put the pasta cutter attachment onto the pasta machine and run the sheets of pasta through to create tagliatelle. 

Dust the pasta with a little flour and leave to rest for a few minutes. 

Cook the pasta in a large saucepan with lots of salted boiling water for 1 minutes. 

Meanwhile warm the pesto up in a large non-stick frying pan. 

Add a couple of tablespoons of the pasta cooking water to loosen the pesto and turn it into a sauce. 

Lift the pasta out of the water and transfer to the pan before stirring together. 

Finish with a final grating of parmesan cheese. 



Products Used:

KitchenCraft World of Flavours Italian Deluxe Double Cutter Pasta Machine

KitchenCraft Blue Arched Pattern Ceramic Bowls

MasterClass Quarry Granite Mortar and Pestle

MasterClass Stainless Steel 8.5 Litre Stockpot

MasterClass Cast Aluminium 28cm Fry Pan

Colourworks Classics Cream Silicone-Headed Kitchen Spoon with Long Handle