Pappardelle Pasta with Mint, Basil & Pistachio Pesto

Pappardelle with Mint, Basil & Pistachio PestoFresh, homemade pappardelle pasta speckled with fresh mint, basil, and crushed pistachios, glistening and calling your name.  You want a bite, don’t you?

You should have a bite.  You should make a batch tonight and have a whole bunch of bites.  I know, I know; you think homemade pasta is too much work and you really just want to come home and relax, not get involved in some sort of crazy kitchen disaster/mess.  Can’t have it both ways.

Uh, yes, you can.  This isn’t overly complicated like rocket science or tortellini, it’s pappardelle. Pappardelle couldn’t be easier to make, especially a small batch like this one, and won’t completely destroy your kitchen.  A couple of measuring cups, 1 bowl, and a fork are all of the extra dishes you’ll have to do.  Plus, the dough doubles as a stress ball.

Sift a cup of flour into a bowl.  A whole egg and 2 yolks are combined with a bit of oil.

Homemade PastaDig a well in the flour, add the eggs.

Homemade PastaBring it all together with fork.
DSC07075Dump and knead, as your stress melts away.Pasta Dough

Let it rest while you assemble a sauce.

Pasta DoughLet’s keep with the easy theme for saucing the pasta.  We’ll dress it with a funky pesto and that Mascarpone we’ve been meaning to use up.  Pistachios, garlic, fresh mint, and basil get pulverized in a mortar (or break out your food processor).  Smash, smash, smash.

Mint, Basil & Pistachio PestoMix the greenery with Mascarpone.  Add a squeeze of lemon, season with salt & pepper.

Mint, Basil & Pistachio Pesto with MascarponeRested pasta dough gets rolled, cut into wide noodles, and boiled.

Pappardelle

PappardelleEasy as that.  Your own glorious plate of pesto-d pappardelle.

Pappardelle with Mint, Basil & Pistachio Pesto

 

5.0 from 1 reviews

Pappardelle Pasta
 
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The recipe yields enough pasta for 2 portions but can easily be doubled or tripled.
Author:
Recipe type: Pasta, Entree
Cuisine: Italian
Serves: 2

Ingredients
  • 1 c. All-Purpose Flour
  • 1 Whole Egg
  • 2 Egg Yolks
  • 1 Tbsp. Extra Virgin Olive Oil

Instructions
  1. Sift flour into a large bowl. Create a well in the center.
  2. Combine egg and yolks with olive oil in a small bowl and briefly beat.
  3. Pour egg mixture into the flour well and use a fork to incorporate. When the flour has been incorporated, transfer dough to a board or clean countertop and knead for a minute or 2 until the dough is soft, smooth, and elastic. Wrap the dough in plastic wrap and let rest for 30 minutes.
  4. Divide the dough in 4 pieces. Roll each piece through a pasta machine several times, starting with the widest setting and gradually working your way to the thinnest setting. Place pasta sheet on a lightly floured kitchen towel. Repeat with remaining pieces of dough.
  5. Roll each piece of dough and hand-cut in 1-1½ inch strips. Unroll and loosely mound until you’re ready to boil.
  6. Boil in a large pot of boiling salted water. Add pasta and cook until it floats to the top. Strain, dress with sauce, and eat immediately.

5.0 from 1 reviews

Mint, Basil & Pistachio Mascarpone Pesto
 
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This pesto will make enough to dress about a ½# of pasta or a double batch of the preceding recipe for pappardelle pasta. Leftover Mascarpone Pesto is great as a sandwich spread or folded into scrambled eggs.
Author:
Recipe type: Sauce, Dinner, Entree
Cuisine: Italian
Serves: 4-6

Ingredients
  • ½ c. Unsalted Pistachios, shelled
  • ½ c. Mint, loosely packed
  • ½ c. Basil, loosely packed
  • 1 clove Garlic
  • ½ c. Mascarpone Cheese, softened
  • Fresh Lemon Juice

Instructions
  1. Crush pistachios, mint, basil, and garlic together with a mortar and pestle or pulse in a food processor. Fold into Mascarpone and season with lemon juice, salt, and freshly cracked black pepper.

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