toasted cashewsused as a substitute for pine nuts⅓ cups
Parmigiano cheese¼ cups
garlica pinch
lemon zest1
lemon juice1
extra virgin olive oil5 tbsp
saltpinch
ice cubehelps preserve the pesto's vibrant green color1
chili oilfor finishing~1-2 tbspest.
Steps
1
Mix the flour with the whole eggs and egg yolks, quickly incorporating the flour, then knead for about 10 minutes. Adding yolks makes the dough tougher to work but yields a better pasta texture.
2
Shape the dough into a smooth ball and let it rest for 30 minutes.
3
Make the pesto by blending the parsley (leaves and stems), arugula, toasted cashews, plenty of Parmigiano, a little garlic, lemon zest and juice, extra virgin olive oil, salt, and an ice cube for about 1 minute until smooth and vibrant green. Taste and adjust seasoning.
4
Divide the rested dough into three pieces, flatten each with a rolling pin, then pass through a pasta machine repeatedly until very thin, about 1 millimeter thick.
5
Fold the thin sheet into a small loose knot before slicing it into tagliolini strands, which helps give the noodles a nicer shape.
6
Cook the tagliolini for about 2 minutes, then toss with the pesto and a splash of pasta cooking water until the sauce becomes rich and creamy.
7
Plate the pasta, garnish with a bit of parsley and chopped cashews, drizzle with chili oil, and serve.
PrimedTableBETA
