Mint & Basil Pesto Pasta

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

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.

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