Pesto Pasta
The recipe for the Pesto Sauce makes enough for 4 servings when used as a pasta sauce, which by the way, it pretty darn good! Lacalamita Simon & Schuster
Total Steps
5
Ingredients
8
Tools Needed
10
Related Article
http://stylelistroom.blogspot.com/2010/02/blog-post_08.htmlIngredients
- 1/4 cup Walnuts, chopped
- 1/2 cup Feta cheese, crumbled
- 1/2 cup Extra-virgin olive oil
- 2 cup Fresh basil leaves, packed
- 2 medium Garlic cloves
- 1/4 cup Pesto Sauce
- 2 large Eggs, lightly beaten
- 3 cup Unbleached all-purpose flour
Instructions
Step 1
Following the instructions given in your owner's manual, prepare and set up the pasta machine with an extruder die to make the desired shape of pasta.
Step 2
Ensure all ingredients are at room temperature. Place the liquid ingredients in a glass measuring cup. If less than 3/4 cup, add some water to make up the balance.
Step 3
Add the dry ingredients to the pasta machine mixing bowl. Switch the pasta machine on. Slowly pour the liquid ingredients through the feed tube. Mix for approximately 3 minutes, or until the dough appears to be coming together in soft pea-sized crumbs.
Step 4
Following the instructions given in your owner's manual, begin to extrude the dough. Cut off the first 2 to 3 inches extruded and discard. As the pasta begins to come out, gently move it away from the machine. Cut with a sharp paring knife or scissors at desired lengths. Place extruded pasta on a wire rack or on a clean kitchen cloth. Let sit for at least 30 minutes before cooking, or store for later use.
Step 5
Put the garlic, basil leaves, and olive oil in a blender jar or food processor bowl. Process until smooth. Add the feta cheese and walnuts and process just until the cheese is blended into the mixture. The sauce should have the same consistency as heavy cream. If too thick, add additional oil or water, a tablespoon at a time.