To make the pasta:
1. In a food processor, blend the spinach, flour, egg yolk and a pinch of salt until well combined.
2. Sprinkle a surface with flour and knead with an iron fist for 10 minutes until smooth. Then knead some more.
3. Pass through a pasta maker to make fettuccine
4. Dry the pasta and use later or put the fresh pasta directly into a pot of rapidly boiling salted water. Cook until al dente.
To make the deconstructed pesto:
1. Once the pasta has cooked, put on four plates. Toss each with olive oil and garlic.
2. Sprinkle pine nuts and Parmesan over each and season with salt and pepper. Serve warm, with the option of extra pesto for the addicts.
There is a great series on homemade pasta here - http://www.ehow.com/videos-on_994_make-homemade-pasta.html
Remember that fresh pasta cooks a lot quicker than dried pasta.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 328 (58%)|
|Amt Per Serving||% DV|
|Total Fat 36.5g||49 %|
|Saturated Fat 7.5g||38 %|
|Monounsaturated Fat 20.2g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 323.5mg||100 %|
|Sodium 311.7mg||11 %|
|Potassium 627.1mg||17 %|
|Total Carbohydrate 44.4g||13 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 40.8g|
|Protein 16.8g||24 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 564
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