Mint & Basil Pesto Pasta

Ingredients 

For the pasta:

1 ⅔ cups (250g) Lighthouse Pasta Tipo “00” Plain Flour

Pinch salt

1 tbsp. olive oil

2 eggs

3 egg yolks

 

For the pesto:

100g fresh basil leaves

30g fresh mint leaves

1 clove of garlic, minced

30g grated parmesan

1 cup (250ml) olive oil

Salt and pepper to season

Method

For the pasta:

  1. Combine the flour and salt in a large bowl or on a clean bench top. Form a well in the centre and add in eggs, yolks and oil. Beat eggs with a fork and gradually incorporate flour from sides.

  2. Bring together mixture and knead to form a dough. Add a teaspoon of water at a time if the dough is too dry, until it comes together. Knead the dough until smooth and elastic. Place in a clean bowl, cover with cling film and rest in refrigerator for 2 - 3 hours.

  3. Divide the dough into 3 - 4 even portions. Roll each portion through a pasta machine to create desired shape. (See our pasta shape cutting guide here

  4. Cook pasta in boiling, salted water for 3 - 5 minutes or until al dente.

 

For the pesto:

  1. Place all the ingredients for the pesto in a food processor and pulse until well blended. Season with salt and pepper to taste.

 

To assemble:

  1. Transfer the pesto into a large bowl and add the cooked pasta. Mix with tongs until pasta is evenly coated with pesto. Garnish with fresh baby spinach, walnuts and pine nuts before serving.

Lighthouse Flour Pasta Recipe

Lighthouse Flour Classic Recipies 

Mint & Basil Pesto Pasta