Homemade Pasta with Rocket Pesto

A fresh vegetarian dish featuring handmade egg pasta ribbons tossed in a vibrant, zesty rocket and pine nut pesto.

Vegetarian Homemade Pasta Pesto Fresh

Estimated Nutrition

Calories

894.4

kcal / serving

1788.7 kcal total

Carbs

97.2g

per serving

194.3 g total

Fat

44.3g

per serving

88.5 g total

Protein

27.1g

per serving

54.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range

GrainsCereals

300

Plain Flour

plus extra for flouring

NutsSeeds

tbsp

Pine Nuts

clove

Garlic

peeled

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

OilsFats

Olive Oil

plus extra for drizzling

Olive Oil

for the pesto

Vegetables

handful

Rocket

large handful

Method

Pulse flour, eggs, and olive oil in a food processor until combined.

Knead the dough on a floured surface until smooth and cut in half.

Roll dough to 1cm thick and feed through a pasta machine until reaching the thinnest setting.

Slices the pasta sheets into 1cm wide ribbons.

Cook pasta in boiling salted water for 2-3 minutes until al dente.

Drain pasta and drizzle with olive oil in a large bowl.

Blend all pesto ingredients in a small food processor until smooth.

Coat the pasta with the pesto and serve.