Homemade tagliatelle with pistachio pesto
For the pesto
- 150g pistachios
- 120ml olive oil of choice
- 4-5 leaves fresh basil
- 30g Parmesan
- 1-2 cloves of garlic
- 1/2 lemon, juice and zest
- Salt and pepper
For the pasta
- 250g durum flour
- 125ml water (35°C/85°F temp)
- 70g ricotta cheese
Sicilian cooking is all about using simple, fresh ingredients, and homemade pasta has to be one of the most satisfying dishes to accomplish. Fresh, homemade pesto is a simple, flavoursome accompaniment that is far healthier and more flavoursome than a shop bought equivalent.
- Blend all the ingredients for the pesto together in a food processor, adding more olive oil to loosen the mixture if necessary.
- To make the pasta, dissolve the salt in tepid water in a jug. Into a large bowl, add the flour and pour in the salted water. Mix with a fork until it just comes together and then start to knead by hand (or use a dough hook, which will take less time) for 10-15 minutes until you have a smooth dough. If you prefer, you can turn out the dough on to a floured surface to knead.
- To check if it’s ready to use, press your thumb firmly into the dough and the imprint should not start to spring back. When rolling pasta, work on a cool, floured surface and keep the dough you’re not using covered with a damp cloth to prevent it from drying out.
- Roll the pasta out thinly. If it’s sticky let it dry for 5-10 minutes. Using a sharp knife and a straight edge, cut 1cm strips out of the dough. You can experiment with different shapes of pasta, just try not to work the dough too much.
- To cook the pasta, boil some salted water and put the pasta in for a few minutes until it’s cooked through. Mix the pistachio pesto through the freshly cooked tagliatelle and crumble over the ricotta cheese.