Fresh, green, and bold 🌿🍋 Let’s give a special twist to basil pesto! Try our Tagliolini with Parsley and Arugula Pesto – a bright, zesty take on tradition. Handmade pasta + vibrant greens = tasty perfection ☀️🇮🇹 @cookwithfez
📝 Ingredients
For the pasta dough:
2 cups all-purpose flour (300g)
2 large eggs
3 egg yolks
For the pesto:
2 packed cups fresh parsley (leaves and stems) (200g)
1 packed cup arugula (100g)
⅓ cup toasted cashews (45g)
1 garlic clove
¼ cup grated cheese (Parmigiano Reggiano or similar) (30g)
5 tablespoons extra virgin olive oil (75ml)
1 lemon (zest + juice)
Pinch of salt
1 ice cube
Optional for finishing:
Chili oil
👩🍳 Preparation
On a clean work surface, mound the flour. Add the eggs and egg yolks in the center. Begin mixing from the center outward, gradually incorporating the flour. Knead the dough vigorously for 10 minutes. The extra yolks make the dough firmer, but they also give it strength and elasticity.
Wrap the dough and let it rest for 30 minutes.
In a blender, combine parsley (including stems), arugula, garlic, grated cheese, olive oil, lemon zest and juice. Add a pinch of salt and an ice cube last (to help maintain the vibrant green color). Blend for 1 minute until smooth.
Divide the dough into three parts. Roll out each with a rolling pin, then finish using a pasta machine until about 1/16 inch thick (2mm). Let rest for 15 minutes. Cut into thin strips about 1/25 inch wide (1mm).
Boil the pasta in generously salted water until al dente. Drain, reserving some cooking water. Toss the pasta with the pesto, adding a splash of pasta water to loosen the sauce if needed.
Serve immediately with a drizzle of chili oil if you like a little heat.
#HomemadePasta #Pesto #ItalianFood #Tagliolini #giallolovesitaly
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