First posted: Oct 19, 2018

Classic Pesto Pasta



Cooks in:        Serves:4

For the Pasta:
  • 300g plain flour
  • 4 eggs
  • Pinch salt
Basil and Sunflower Seed Pesto (or watercress, or pea and mint):
  • 40g fresh basil, rinsed and thicker stalks removed, then roughly chopped
  • 2 Tbsp toasted sunflower seeds
  • 3-4 Tbsp olive oil
  • 1-2 Tbsp lemon juice
  • 1/2 clove garlic, chopped
  • 1/2 tsp sugar (or more to taste)
  • Pinch of salt (or more to taste)
Micro herbs to garnish

What to do

For the Pasta:
1. Mix ingredients together and knead until dough is smooth. Add extra flour if necessary. Cling wrap and chill for at least 20 minutes.

2. Once the pasta has chilled, divide into equal palm-sized portions, dust with flour and pass through pasta machine on each alternate setting. Cut using tagliatelle setting and set aside in 'nests' on a large flat baking tray.

For the Pesto:
3. Combine the ingredients for the pesto in your food processor. Pulse until it reaches your desired consistency. Check for seasoning and balance of flavours and adjust if necessary.

4. Just before serving: Cook the pasta for 1-2 minutes in a large pot of boiling water with a dash of olive oil and a good pinch of salt. Drain, drizzle with olive oil, and mix until well coated. Transfer to serving bowls, garnish and serve immediately.

Photo Credit @Curtis Gallon

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