Spring Vegetable Fresh Pasta with Pistachio Garlic Scape Pesto

Steps

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1. 1
   Combine equal parts semolina and all-purpose flour with a pinch of salt, several fresh eggs, and a little olive oil, then knead into a pasta dough.
   ▶ ≈16:31
2. 2
   Roll the dough into sheets and let them dry out for about 1–2 hours so the pasta won't stick together when cut, while still staying flexible enough not to break.
   ▶ ≈16:54
3. 3
   Run the dried pasta sheets through a pasta cutter to form noodles.
   ▶ ≈17:21
4. 4
   Dice the spring onion, a whole head of young garlic, and the carrots.
   ▶ ≈17:21
5. 5
   Blanch the carrots together with the radish pods for about 90 seconds to soften them.
   ▶ ≈17:35
6. 6
   Heat olive oil in a pan and sauté the onion and garlic until they develop some color.
   ▶ ≈17:49
7. 7
   Add the blanched vegetables into the pan and stir-fry together.
   ▶ ≈17:55
8. 8
   Cook the fresh pasta for about 1–2 minutes until al dente, then transfer it directly into the pan with the vegetables and toss together.
   ▶ ≈18:01
9. 9
   Finish the dish by mixing in the homemade pistachio garlic scape pesto to complete this spring garden pasta.
   ▶ ≈18:07