In an effort to try and convince myself that it really is Spring (Snow, I am looking at you), I created a pasta dish that brings some nice spring colours to my bowl.
My pasta is handmade and I coloured and flavoured it with pureed peas and a bit of pesto. Making pasta from scratch isn’t that hard, and if you have a pasta maker (either an attachment for your stand mixer, or a manual one), then it’s even easier!
Recipe for my Pea and Pesto Pasta
- 1/2 cup frozen peas, thawed
- 1 tbsp pesto (you can make your own, but I used the stuff from the jar)
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/2 cup warm water
- 1 egg
- In a blender, the cup of your immersion blender, or a food processor, put your thawed peas, the pesto, and a bit of water. Puree the mixture so it’s nice a smooth. Add more water if you need to (you want about 1/2 cup total liquid)
- In a bowl, or the bowl of your stand mixer, stir together your flour and salt.
3. Pour the pureed mixture into the flour, add your egg, attach the dough hook to your mixer and let the machine knead the dough until it is soft, elastic, and not too sticky. I let mine go for about 8-10 minutes. If you knead it by hand, do so for 10-15 minutes.
4. Cover the dough and let it rest for about 20 minutes. When you are ready to cut your pasta, you can use a pasta maker, rolling it down to your preferred thickness, and cutting to any shape you want. I used the old school rolling pin and pizza cutter.
5. Hang your pasta up to dry (so it doesn’t all stick together in a clump in the boiling water). You can hang it on a rack of, or run some string around your kitchen. In the past, I’ve used the back of a chair. Today I washed some plastic hangers and hung my pasta in my closet to dry.
Now that you’ve got your pasta, it’s time to put dinner together. And it does happen quickly. So get ready!
- 1 tbsp bacon fat
- 1 cup frozen peas
- 1 tomato, seeded and diced
- 2 eggs, beaten and mixed with 1/3 cup Parmesan cheese
- fresh cracked black pepper
- your homemade Pea and Pesto Pasta
- Bring a large pot of salted water to boil. Meanwhile, in a large skillet, heat your bacon grease. Add in your frozen peas and stir, coating them in bacon-y goodness. Season with salt and a bit of fresh cracked pepper. Add in the diced tomatoes and allow to warm through while you cook your pasta.
- In the boiling water, cook your pasta for 3-4 minutes. Drain well and add to the pan with the peas and tomatoes. Toss quickly, to get the bacon grease on the noodles.
- Move your skillet off the heat, pour in the eggs and cheese mixture and stir it through the noodles. Be careful that your eggs don’t scramble. You’re trying to create a creamy sauce.
- To serve: put in individual bowls and top with fresh cracked pepper and more Parmesan cheese (if you want).