Linguinewithgreensauce
SERVES4-6// PREPTIME 15 MINS// COOK 20 MINS(PLUSRESTING,COOLING)
Whileweabsolutelylovea classicpestosauce,we’vevariedit hereby
usingwalnutsandaddingblanchedspinach.Thespinachgivesthis
pasta a real boost of fresh flavour and a bright, verdant appearance.
PASTADOUGH
400 gm“00”flour
4 smalleggs
GREENSAUCE
25 gm(1/4cup)walnuts,plus
extracoarselychopped
walnutstoserve
1 bunchEnglishspinach
1 largebunchbasil,plus
extraleavestoserve
1 handfulmintleaves
2 tbspfinelygrated
parmesan,plusextra
toserve
80 ml(⅓cup)extra-virgin
oliveoil
1 Forpastadough,combine
flour,eggsand2 tspcoldwater
ina foodprocessorandprocess
untilcrumbsstarttoform,then
turnoutontoa flouredsurface
andkneaduntilsmoothand
elastic(5minutes).Coverand
setasidetorest(20minutes).
2 Forsauce,preheatovento
150°C.Roastwalnutsona tray
untilgolden(5-7minutes).
Cool,thencoarselychop.
3 Meanwhile,blanchspinach,
basilandmintina large
saucepanofboilingwateruntil
brightgreen(10-20seconds).
Removewitha slottedspoon
andrefreshinicedwater
(reservepanwithwaterfor
pasta).Drainandsqueeze out
excess water.
4 Blendspinach,basil,mint,
parmesan,oilandwalnutsin
a blenderuntilsmooth.
5 Dividepastadoughinto
6 pieces.Workingwithone
pieceata time,flatten,then
rollthrougha pastamachine,
startingatthewidestsetting
anddustingwithflouras
necessary.Foldinhalfand
repeatuntilpastais smoothand
silky,thencontinuerollingand
folding,reducingthesettings
notchbynotch,untildoughis
2mmthick.Setsheetsaside
ona lightlyflouredtraytorest
(20minutes),thenrollupand
thinlysliceinto5mmwidths.
6 Bringreservedpanofwater
backtotheboiloverhigh
heatandseasontotastewith
salt,thencookpastauntilal
dente(2-3minutes).Drain,
reserving250mlpastawater.
7 Addpastaandsauceback
topanandstirwelltocombine.
Tosspastaandextrapasta
water,if needed,untilpasta
is wellcoatedinsauce.To
serve,toppastawithparmesan,
walnuts and basil.➤