Fresh Pesto Pasta

Ingredients

Pistachio Pesto

• 4 cups Fresh Basil Leaves

• 2 cups Fresh Spinach

• 1 Lemon, zested and juiced

• 1 cup Pistachios

• Salt, to taste

• 1 cup Olive Oil  

  
  

Fresh Pasta (makes 2 batches)

• 1¼ cups Artisan or All-Purpose Flour 

• 1 cup Semolina Flour 

• ½ tsp Salt 

• ¾ cup Water 

• 2 tsp Olive Oil 

  
  

Topping

• Microgreens, for garnish

Directions

1. Make the Pesto

1. In a food processor, combine:

   • Basil

   • Spinach

   • Lemon zest and juice

   • Pistachios

   • Salt

     
     

2. Pulse until everything is broken down.

   
   

3. With the processor running, slowly drizzle in the olive oil until the pesto becomes smooth and creamy.

   
   

2. Prepare the Pasta Dough

1. In a large mixing bowl, combine all pasta ingredients.

   
   

2. Mix and knead until a soft dough forms (ask your instructor for kneading technique).

   
   

3. Wrap and place the dough in the refrigerator for 30 minutes to rest.

   
   

3. Shape the Pasta

1. Remove the dough from the fridge and divide it into workable portions.

   
   

2. Use a pasta roller or knife to cut your desired pasta shape.

   
   

4. Assemble & Garnish

1. Cook your pasta in boiling, salted water until al dente.

   
   

2. Drain and toss with your fresh pesto.

   
   

3. Plate and finish with a sprinkle of micro-greens.