Lemon Basil Fettuccine with Peas & Cherry Tomatoes

2017-03-13
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  • Servings : 1
  • Prep Time : 15m
  • Cook Time : 3m
  • Ready In : 25m

The taste and texture of homemade pasta is so heavenly, that it can’t even be compared with dry noodles from a box.  Serve it with cherry tomatoes, pine nuts, peas and parmesan cheese and the flavors will absolutely explode in your mouth.

Ingredients

  • 1/2 C A.P. (all purpose flour)
  • 1 Egg
  • 1/4 tsp Salt
  • 1 T Semolina Flour
  • handful chopped Basil
  • Zest of 1 - 2 Lemons
  • 2 T Cooked Peas
  • 2 T sliced Cherry Tomatoes
  • 1 T toasted Pine Nuts
  • freshly grated Parmesan Cheese, to taste

Method

Step 1

Make a mound of flour and mix in salt, lemon zest & chopped basil. Use your finger to make a well in the mound

Step 2

Crack the egg inside the well.

Step 3

Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.

Step 4

Flatten the kneaded dough by hand or with a rolling pin and pass it through a pasta roller several times (starting from largest opening to smallest) and then through the teeth to form strings.

Step 5

Drop pasta into salted, boiling water for about 3 minutes. Pasta should be eggy, but not sticky. If you are note eating immediately, then drizzle with olive oil so that it does not become a sticky clump.

Step 6

Serve with peas, cherry tomatoes, pine nuts and parmesan cheese on top.

Photography Note: served with lemon basil sea bass & kale pesto.

 

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