Homemade pasta with pistachio pesto
Why not impress your guests or family this Easter with something a little different yet so easy to make.
Homemade egg pasta with pistachio pesto?
Ingredients makes 2
200g of 00 flour
2 medium eggs
A pinch of salt
Olive oil and 1tsp of butter
Half an onion chopped
2 rashers of pancetta or smoked bacon
200ml of milk or cream
A handful of pistachio nuts cut for decoration
Salt and pepper
To make a fresh homemade egg pasta dough is very simple. On a work surface add the flour make a well in the middle and add the eggs and a pinch of salt. Start to work the dough, knead for 10 minutes until the dough is smooth and soft. Wrap in cling film and let it rest for 1 hour in a warm place.
Now for the sauce, chop in small squares half an onion and add in a pan some olive oil and butter. Fry the onions until soft, then add chopped pancetta or smoked bacon and cook until golden.
Add the whole jar of pistachio pesto and add the milk (you can use cream for more creaminess) mix, the sauce will have a lovely green colour. If it looks too dry add some water.
For the pasta dough on a floured surface roll out your dough until you get a really thin consistency, for the test pick up your dough and run your hand behind it you should nearly see your hand, it should be almost transparent. I have decide to make “maltagliati “ pasta shape which is one of the easiest shapes. The word mean “irregularly cut” they are basically triangle shaped pasta. With a pasta cutter or sharp knife cut the pasta into triangles see the picture below. And that’s it, simple wasn’t it .?
In a pan of salted boiling water add the pasta and cook for roughly 3minutes or less if you want al dente , but try your pasta before draining it. Then add to the sauce. Plate up,grate some pecorino cheese and add chopped pistachio nuts.