FRESH TAGLIATELLE WITH PEA PESTO AND CHILLI ROASTED BROCCOLI

Tagliatelle with pea pesto and roasted chilli broccoli

This dish is a bit of a departure for me over the last few weeks because it actually contains – vegetables. I’ve spent the summer eating and drinking everything I could get my chubby hands on, and my diet of late has featured predominantly beige foods (mainly in the form of croissants). So I thought it was time for something green, and something that used up whatever I had in the house to make this light end of summer dish (although it uses frozen peas so really you can make it whenevs)

Making your own pasta is one of those tasks that seems like it would be tricky but is deceptively simple, satisfying and seems impressive, without actually making too much effort. Result. Good quality ingredients will make a big difference however. This is the pasta method and recipe I learned at Leiths.

You could of course also use bought fresh pasta or dried pasta instead of making your own. Top tip (from Giorgio Locatelli himself); add a few parings of lemon zest to your salted water when cooking dried pasta to add a delicate lemony flavour.

You could also top this veggie pasta with grilled chicken marinated in lemon juice and olive oil, grilled prawns, a seared salmon fillet, or more veg – chargrilled asparagus would be lovely

Serves 2

Hands on time: 45 minutes and 45 minutes resting time for the pasta dough (or make it the day before)

Ingredients

Enriched pasta dough

  • 115g 00 flour

  • 1 egg

  • 1 egg yolk

  • 1 tsp olive oil

Pea pesto

  • 150g raw or blanched frozen peas

  • 1 clove garlic, crushed or grated

  • 40g basil (small bunch)

  • 20g freshly grated parmesan

  • Zest from ½ lemon

  • Juice from ½ lemon juice

  • 75ml olive oil

  • 15g walnuts

  • Freshly ground black pepper & sea salt

 Roasted broccoli

  • 200g broccoli florets

  • Drizzle olive oil

  • A sprinkle of dried chilli flakes

  • Salt and pepper

Kit: pasta roller and tagliatelle cutter, semolina for sprinkling, Magimix with smaller bowls, 1 baking tray, a large pot for cooking pasta

Method

Pasta dough

Whizz 00 flour, eggs, egg yolks and the oil in the Magimix until it resembles large couscous, without any obvious clumps of flour. It shouldn’t feel too sticky or dry – add a little egg white if its dry or a bit more flour if its sticky

Bring the dough together with your hands, gently working into a smooth rectangle. You don’t want to knead it like a bread dough, but you want it a homogeneous whole

Wrap in cling film or a plastic food bag and rest in the fridge for 45 minutes, or up to 2 hours

Broccoli & peas

  1. Preheat the oven to 200C.

  2. Chop the broccoli into similar bite sized pieces, toss in the oil, seasoning and chilli flakes then roast in the oven for 15 minutes or until softening but still with some bite

  3. Blanch the peas briefly in boiling water so that they’re no longer frozen, but not cooked. Set 50g aside

Pesto:

  1. Whizz 100g peas with the basil, garlic, parmesan, lemon zest and juice to a thick paste, pouring in the olive oil as you blend and scraping down the sides

  2. Add the broken up walnut pieces and whizz to combine, adjusting the seasoning to taste with more lemon juice/salt & pepper

Rolling the pasta

Set up: Get your pasta machine ready, sprinkle your work surface with semolina and also sprinkle a large baking tray with semolina. Have some cling film to hand

  1. Cut the dough rectangle into two pieces and re-wrap half. Shape the half you’re going to start with into a slightly flatter rectangle, so you can start rolling it through the machine

  2. Set the pasta machine to the thickest setting and roll the pasta through once. Fold in half horizontally and re-roll on the same setting. As the pasta dough gets wider with the second roll, then fold it into thirds across the width so that you end up with a sort of pasta envelope and then put back through the roller. This wakes up the gluten before rolling it thinner

  3. Then go to the next setting down on the pasta machine, and roll through again. Keep going in this way until you reach the second lowest setting (number 2), turning down one setting at a time – you don’t want to go to the thinnest setting as it may break the pasta

  4. If the sheet of pasta is getting too long and unwieldy, cut it in half with a sharp knife and leave the sheet you’re not working with on the semolina lined tray covered in clingfilm so it doesn’t dry out

  5. Once you’ve got your long thin pasta sheets, add the cutting attachment to the pasta machine and cut tagliatelle strips. Loosely gather these into a nest and put on the semolina covered tray and sprinkle with a little more semolina

  6. Repeat with the second half of the pasta dough

  7. Leave the pasta to dry out for 10 minutes until it feels a bit leathery and then it’s ready to cook

Finishing the dish

  1. Cook the pasta in boiling salted water (I remember hearing pasta water should be as salty as the Mediterranean – there’s no salt in the dough so this is where the pasta gets its seasoning) until al dente – fresh pasta will be very quick

  2. Reserve a little of the pasta water then toss the tagliatelle in the hot pan with the pesto, fresh peas and broccoli, adding a little of the pasta water to emulsify the sauce with the pasta

  3. Finish with more parmesan, lemon zest and a sprig of basil then serve immediately

Gemma Scott