FAZZOLETTI WITH PESTO
These giant, silky squares of pasta taste even better than they look. Paired with a simple, fresh pesto, our fazzoletti are a quick favourite.
Provided by Alec Morris
Categories Main Course
Time 55m
Number Of Ingredients 12
Steps:
- Combine the 00 and durum semolina flours, and form into a well. Add the egg yolks, water, and oil into the centre, and stir with a fork to combine.
- Form into a ball using your hands, and knead vigorously for 10 minutes. If the dough sticks to your hands or the kneading surface, add 1-2 teaspoons of flour at a time; if it is too dry, add water in similar amounts.
- Transfer to an airtight container, and leave to rest for 30 minutes, away from heat or direct sunlight.
- Once your dough has rested, divide it into 4 portions, storing those that you're not working on back in the airtight container. Pass through a pasta machine on the thickest setting a few times, folding the dough over itself in between passes, before incrementally stepping it through to a thickness of 6.
- Lay out half of the pasta sheets, and scatter the edible flowers on top. Lay the other half of the sheets on top, and smooth down gently using your hands.
- Open the pasta machine back up to 4, or a similarly thick setting, and then carefully pass the paired sheets back through to laminate. Step up to a 5 and pass through again.
- Cut the laminated pasta into squares, and transfer to a lightly floured baking paper lined tray, before refrigerating uncovered. This pasta is best eaten within one day.
- To make the pesto, simply add all pesto ingredients into a mortar and pestle and work into a paste. Alternatively, blitz into a paste with a food processor or stick blender.
- Cook the pasta in a large pot of boiling, lightly salted water until al dente. The pasta should be firm but with no white showing when cut or bitten into.
- Drain and serve with a splash of olive oil, and the pesto either spread across the sheets or served on the side (we served it on the side so that you could still see the flowers!).
Nutrition Facts : Calories 980 kcal, Carbohydrate 71.3 g, Protein 23.7 g, Fat 69.8 g, SaturatedFat 14 g, Cholesterol 540 mg, Sodium 214 mg, Fiber 3.6 g, Sugar 1.5 g, ServingSize 1 serving
FAZZOLETTI WITH CHUNKY PESTO
Provided by Mark Bittman
Categories dinner, project, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Pulse flour and salt in a food processor once or twice. Add the eggs and yolks, and turn the machine on. Process just until a ball begins to form, about 30 seconds. Add a few drops of water if the dough is dry and grainy; add a tablespoon of flour if the dough sticks to the side of the bowl. Turn the dough out of the food processor, sprinkle it with a little flour, cover it with plastic or a cloth, and let it rest for about 30 minutes. (At this point, you may refrigerate the dough, wrapped in plastic, until you're ready to roll it out, for up to 24 hours.)
- Meanwhile, in a food processor or blender, combine the basil with a pinch of salt, the garlic and about half the oil. Process, stopping to scrape down the sides of the container if necessary, and adding the rest of the oil gradually. Add the nuts and cheese, and pulse a few times. The pesto should be well combined but still chunky.
- Bring a large pot of water to a boil and salt it. Divide the dough in half. Turn one half of the dough onto a lightly floured surface and roll it into a large rectangle no thicker than 1/4 inch and ideally closer to 1/8 inch, adding additional flour sparingly as necessary. Repeat with the rest of the dough.
- Cut into squares no larger than 4 inches across. Drop the squares into the water and cook until tender, 2 to 3 minutes. Drain, reserving a little of the cooking water. Toss the handkerchiefs with the pesto, some salt and pepper, and a spoonful of cooking water, if necessary, to thin the pesto. Serve immediately, garnished with Parmesan.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 30 grams, Carbohydrate 50 grams, Fat 38 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 6 grams, Sodium 331 milligrams, Sugar 1 gram, TransFat 0 grams
FETTUCCINE WITH CREAMY PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
- Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.
Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams
GARLIC SCAPE PESTO
Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.
Provided by amandajo
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 28
Number Of Ingredients 5
Steps:
- Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.
Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g
CHEF JOHN'S GARLIC SCAPE PESTO
This is one of the most interesting and delicious pesto alternatives that you will ever taste. The recipe is super simple and the hardest part might be finding the garlic scapes themselves. Use as you would traditional pesto.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 8.1 g, Fat 18.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 123.8 mg, Sugar 0.5 g
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