Paul's Pesto and Homemade Pasta
This easy homemade pasta recipe pairs perfectly with fresh basil pesto for a simple yet flavorful dish. The pasta is tender, the pesto is vibrant, and together, they create a delicious meal that’s fresh, satisfying, and easy to make from scratch!
Equipment
- food processor or blender
- pasta maker
- mixing bowls and measuring spoons
- pasta spoon
- Strainer
- silicone spatula
- medium saucepan for boiling pasta
- plastic wrap
Ingredients
Fresh Pesto
- 2 cups fresh basil
- 4 tablespoon olive oil
- ¼ cup pine nuts
- 1 clove of garlic add one more to taste
- juice from half a lemon be careful not to get seeds in your pesto
- ½ cup parmesan, pecorino romano, or vegan parmesan cheese
- a pinch of salt
- a splash of pasta water
Homemade Pasta
- 1 cup regular all purpose flour
- 2 large eggs
Instructions
Preparing the Homemade Pasta
- Clean and dry your prep surface. Make a mound of flour on the surface and then use your hands to create a shallow whole in the center to crack the eggs into. Crack the eggs into the center of the mound of flour. Then, carefully use your hands to work the flour into the eggs.
- Knead the dough for 2-3 minutes until it is well combined. Form it into a ball and then wrap it with plastic. Let the dough sit for 25-30 minutes at room temperature. Then, use your pasta maker to make the pasta into whichever shape you like. We went with spaghetti. Set the pasta to the side.
Preparing the Homemade Pesto
- Add your fresh basil, pine nuts, garlic, lemon, olive oil, salt, and cheese to the food processor. Process until a thick chunky pesto is formed. It should be gritty but not smooth. Set aside.
Finishing the Pasta and Pesto
- Bring a saucepan with water and salt to a boil. Once boiling, add your pasta and cook for 5-6 minutes until al dente. Use a table spoon to transfer one or two tablespoons of pasta water into the food processor and add it to the pesto.
- Blend until the pesto is creamy. Option to serve it over the pasta or toss it with a protein (chicken or tofu). To serve your pasta, either strain it or use a pasta spoon to lift the pasta from the water and transfer to a plate. Top with the pesto and a little more parmesan cheese. Enjoy immediately.
Nutrition
Calories: 346kcalCarbohydrates: 26gProtein: 9gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 202mgPotassium: 131mgFiber: 1gSugar: 1gVitamin A: 734IUVitamin C: 2mgCalcium: 175mgIron: 2mg
Tried this recipe?Let us know how it was!