Fresh pasta with lemon, rosemary & pine nuts

Serves 2

ingredients


12 oz. fresh pasta (recipe below)

a few big handfuls of baby kale or spinach

1/4 cup pine nuts

2 tablespoons minced fresh rosemary

juice and zest of 1 lemon

salt, pepper

generous drizzle of good olive oil

a bit of reserved starchy pasta water, if necessary

freshly grated pecorino cheese

instructions


Make pasta noodles according to recipe below.

In a small skillet, toast pine nuts with rosemary, salt and pepper. Set aside.

Cook fresh pasta in salted boiling water for 1-2 minutes, until al dente but not mushy (if you’re using dried pasta, cook it according to package directions).

In a large skillet heat a few tablespoons of olive oil. Add cooked pasta, baby kale, and a few big squeezes of lemon. Toss until the greens are slightly wilted. Add more olive oil, lemon and/or pasta water to loosen the pasta if necessary. Transfer to bowls and top with toasted pine nuts, rosemary, lemon zest and a few pinches of red chile flakes. Season with salt and pepper, to taste. Serve with grated cheese.

Fresh Pasta

ingredients


1 cup semolina flour

1 cup all purpose flour

3 eggs

1/2 teaspoon salt

1.5 teaspoons olive oil

instructions


For this recipe we used the Kitchen Aid pasta attachment.

Make a nest with the flour, add eggs, swirl your hands in the eggs to break them up (keep your flour walls in tact so egg doesn’t go everywhere). Gently start the flour inward to incorporate. Knead dough until cohesive and smooth (8-10 minutes). If your pasta is too sticky, dust a little bit of flour onto your work surface. Shape into a ball wrap in plastic wrap and chill for 30 minutes.

Slice dough into 4 pieces, gently flatten enough to begin rolling through your pasta maker.

Set pasta maker to the widest setting and roll the dough through 3 times. Switch your pasta maker to the next setting down and run through 2 more times, repeat, setting your pasta maker thinner and thinner  until your pasta is as thin as you’d like it. Then switch to the fettucini or linguini attachment and cut. Place pasta noodles on a rack to dry - try not to let the strands stick together.

6 comments
  1. 1
    Clever Girl Reviews | February 5, 2015 at 6:35 pm

    This sounds so good right now! I’m super hungry… or perhaps even as far as HANGRY!

    Reply
  2. 2
    Rachel from Rose Tinted Home | February 6, 2015 at 9:50 am

    Mmmmm this sounds fresh and satisfying! I can’t wait to try it for our next indulgent dinner night.

    Rachel

    Reply
  3. 3
    Sarah from Soymilk + Honey | February 8, 2015 at 12:33 pm

    Lovely! This looks so fresh and delish!

    Reply
  4. 4
    krystal | February 9, 2015 at 10:32 am

    I made this recipe (with some adjustments to the sauce based on what I had) yesterday with my husband. We’ve started an informal “Pasta Sunday” tradition. I really love pasta (I’m italian after all) and “serves 2” should maybe be 3-4, but we were troopers. 😉

    Reply
  5. 5
    Gabriella | February 12, 2015 at 6:56 am

    Made this today (though with dry pasta and subbed the kale/spinach for zucchini, because I had nothing else on hand) – super delicious! Makes me long for summer!! 🙂 Thanks for sharing!

    Reply
  6. 6
    Sydnie Kong | June 7, 2015 at 3:45 pm

    Made this for lunch for my sister and I today using only 8oz dry fettuccine and broccoli in place of kale/spinach. Also added some crumbled feta cheese instead of pecorino (my fridge is nearly empty if you can’t tell). Both of us thought it was scrumptious. Such a great light summer pasta!

    Reply
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