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Scissor-cut Pesto Pasta
If homemade pasta sounds too lengthy and tricky a task, think again. Combining our love of Spring’s green hue and pasta (our one true love), this is Castaway’s 3 ingredient, scissor-cut pasta with a vibrant green pesto. Hey pesto! Let’s eat.
SERVES 4
FOR THE PASTA
400g (2¾ cups) plain flour
200g (¾ cup plus 1T) water
15g (1½t) salt
Olive oil, to coat the scissors
400g (2¾ cups) plain flour
200g (¾ cup plus 1T) water
15g (1½t) salt
Olive oil, to coat the scissors
FOR THE PESTO
2 cups fresh basil, plus extra for serving
½ cup grated parmesan (or pecorino romano), finely grated, plus extra for serving
½ cup pinenuts, lightly toasted in a dry pan (3-4 mins, tossing frequently to avoid burning)
3 cloves garlic, peeled
½ cup extra-virgin olive oil
Freshly ground salt and black pepper, to taste
2 cups fresh basil, plus extra for serving
½ cup grated parmesan (or pecorino romano), finely grated, plus extra for serving
½ cup pinenuts, lightly toasted in a dry pan (3-4 mins, tossing frequently to avoid burning)
3 cloves garlic, peeled
½ cup extra-virgin olive oil
Freshly ground salt and black pepper, to taste
MAKE THE PASTA: Add the flour, water and salt to a large mixing bowl and stir with a wooden spoon until a dough forms. If the dough is too dry, add 1T water at a time. Place dough in a separate bowl and cover with a dish towel. Set aside (30 minutes) while you make the pesto.
HEY PESTO: Add the basil, grated parmesan, toasted pinenuts and garlic to a stick-blender cylinder. Pulse-blend until roughly chopped and combined. Gradually add the olive oil in with the stick blender on until smooth. Season with freshly ground salt and black pepper. Set aside.
Bring a large pot of water to a boil. Coat a pair of kitchen scissors with some olive oil to prevent sticking, then snip 1cm pieces straight into the boiling water. Cook until they float to the surface then remove with a slotted spoon. Do not discard the pasta water.
Toss the cooked pasta (while it’s still hot) with the pesto and a splash of reserved pasta water and serve. Serve with shaved parmesan and fresh basil.
