Lemon Basil Fettuccine with Peas & Cherry Tomatoes2017-03-13
- Skill Level: Easy
- 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.
- 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
Make a mound of flour and mix in salt, lemon zest & chopped basil. Use your finger to make a well in the mound
Crack the egg inside the well.
Use fork to gently mix flour onto egg. Once egg is combined with flour, knead dough on semolina floured surface for about 10 minutes.
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.
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.
Serve with peas, cherry tomatoes, pine nuts and parmesan cheese on top.
Photography Note: served with lemon basil sea bass & kale pesto.