Homemade pasta with pistachio pesto

Name: Homemade pasta with pistachio pesto
Prep time: 43 min
Cook time: 6 min
Total time: 94 min
Yield: 3
Ingredients: 400 g Type 00 flour; 4 Eggs; 1 Salt; 5 g for the dough, about half for the pe Olive oil; 100 g Pistachios; 2 cloves Garlic; 1 Lime; 150 g Fresh Italian basil; 100 g Parmesan cheese; 1 Black pepper

Recipe by Gharooni•قارونی (@gharooniii) on Instagram · View original post

3.1/10 · PopularityBased on the original Instagram post’s likes and comments.

Fresh homemade egg pasta tossed with a creamy pistachio, basil and parmesan pesto, loosened with a little of the pasta cooking water.

Health score 6.0/10
49 min
Prep 43 min
Serves 3
Medium
935 kcal

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Ingredients

Type 00 flourFor the pasta dough400 g
EggsFor the pasta dough4
PistachiosShelled, unsalted100 g
GarlicFor the pesto2 cloves
LimeJuice of one, for the pesto1
Fresh Italian basilFor the pesto150 g
Parmesan cheeseGrated, for the pesto100 g

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SaltA little for the dough and to taste for the pesto1
Olive oilAdded to the dough and used in two stages in the pesto5 g for the dough, about half for the pe
Black pepperTo taste, for the pesto1

Method

Pile 400 g of type 00 flour on a clean surface in a mound and make a well in the middle with the back of a plate.
Crack 4 eggs into the well and add a little salt.
Start mixing with a dough scraper or spatula and gradually combine the flour with the eggs.
When the dough starts to come together, add 5 g of olive oil so the dough keeps its moisture.
Knead the dough until it is smooth and elastic.
Cover the dough with a bowl and let it rest at room temperature for 30 to 60 minutes.
After resting, divide the dough into four parts.
Roll out each part with a rolling pin or a pasta machine until it is thin.
Cut it into even strips or any shape you like.
Fresh pasta needs only 3 to 4 minutes to cook in boiling water.
To make the pesto, put 100 g of shelled pistachios in a food processor and pulse a few times until finely chopped.
Add 2 cloves of garlic and about half of the olive oil and blend until uniform.
Add the juice of one lime.
Then put 150 g of fresh Italian basil into the food processor and blend again.
Add 100 g of grated parmesan cheese and the remaining olive oil and mix everything together until the pesto is completely smooth and creamy.
Finally, adjust its seasoning with salt and pepper.
To serve, add a little of the hot pasta water to the pesto so the sauce becomes slightly thinner and runny.
Add the cooked pasta to the pan and mix it with the sauce over medium heat for 1 to 2 minutes until it is completely coated.
Then plate it and enjoy.