We had a pasta making date.
It was going to be grand. FUN. Fantastic. And, not only fabulous, but flavorful.
#damnCOVID
Well, actually, COVID changed our plans with Level Red (again), and also a little kitchen remodel, which involved painting. There was NO way I was going to attempt to work with flour in a kitchen with even a change of slightly wet paint.
Thus, we have “flexi flaky” plans for rescheduling the pasta party lesson.
But, I couldn’t simply let it go.
I arose early, before sunrise, to make the fresh pasta and Lemon Pine Nut Pesto (from scratch), before the painting began, and to deliver to a hungry belly.
Garlicky and super great: Lemon Pine Nut Pesto and Fresh Pasta
Lemon Pine Nut Pesto Pasta
Pesto:
1/2 cup pine nuts
1/2 cup Parmesan cheese
juice and zest of 1 fresh lemon
2 garlic cloves
fresh ground pepper
1/3 cup olive oil
In a large food processor, whir together the pine nuts, cheese, lemon zest and juice, garlic, and ground pepper. Drizzle in the olive oil and blend until nice and smooth.
Fresh Pasta:
2 cups all purpose flour
2 large eggs
lemon zest
Follow the instructions for fresh pasta here.
Once cooked al dente, stir in the pesto.
Top with sliced Preserved Lemon.
Eat your heart out!
