Homemade tagliatelle prepared and sliced by hand. Cooked al dente, tossed into a frying pan with a blended spinach, grated mozzarella and cashew nut pesto. Sliced mushrooms lightly fried added into the dish.

Serving 1 Person

Ingredients

Pasta dough:

  • 100g x Strong plain flour (extra flour for dusting)
  • 1 x Egg (large)
  • pinch of salt

(rest dough for 30mins)

Pesto:

  • 1 x small handful Cashew nuts toasted
  • 1 x tsp Garlic puree (1 garlic clove crushed)
  • 1 x small handful Spinach leaves
  • 1 x small handful Grated Mozzarella (any preferred cheese)
  • 1/2 x a Lemon(juice)
  • salt & pepper to season
  • Drizzle olive oil to combine into puree (pesto makes extra amount)

The pesto can be kept in an air tight jar for up to 5 days. Use for pasta dishes, salads, pizza, spread on toast/sandwiches, dressings etc)

  • 2 x Button Mushrooms

Pasta dough method: 

  1. Sift the flour and season with salt. Make a flour well and crack the egg into the centre. Use a fork to whisk the egg. Slowly, combine the flour and egg mixture to form a dough ball.
  2. Knead the dough for roughly 10-15mins. Until the dough forms a smooth elasticity texture. Clingfilm the pasta dough. Refrigerate for 30minutes.

Pesto method:

  1. Preheat the hob/stovetop to a medium heat. Place the frying pan on top and toast the cashew nuts until golden brown – enhances the flavour.
  2. Place the toasted cashew nuts into a food processor/ blender and blitz to smithereens. Add the garlic puree, a handful of spinach leaves, a handful of grated mozzarella cheese, salt & pepper to season, half a squeezed lemon juice and a drizzle of olive oil and blend. Once the ingredients have combined into a puree turn off the blender, give the mixture a stir (especially the bottom) and pulse again.

Pasta dough rolling method:

  1. Place the pasta dough on a lightly floured work surface. Grab a rolling pin (or a wine bottle) and lightly dust with flour. Begin to roll out the pasta dough as thin as possible. Turning and flipping the dough over to stretch the dough out.
  2. Like folding a piece of paper, fold the pasta dough into layers. Dust flour in-between the layers to prevent the dough from sticking together. Place the folded dough onto a chopping board. Slice the dough around 1cm thickness. (thicker or thinner slices if preferred but this will alternate cooking time wise). Collate the tagliatelle and gently unfold the strips.
  3. Place the tagliatelle into salted boiling hot water and cook al dente.
  4. Preheat a frying pan with a drizzle of oil. Slice the mushrooms and lightly fry. Add a large spoonful of pesto into the pan just to heat it up. Add the cooked tagliatelle to pan. Toss the pasta around until combined with the pesto. Serve.