Kale pesto tagliatelle

Kale pesto tagliatelle with purple sprouting broccoli, cavolo nero and pangratatto

Serves 6

Fresh pasta ingredients:
6 whole eggs
600g Tipo 00 flour

Pesto ingredients:
85g pine nuts, toasted
85g Parmesan, grated (plus extra to serve)
3 garlic cloves
200ml extra-virgin olive oil
85g kale
1 lemon, juice

200g purple sprouting broccoli, shredded
200g cavolo nero, finely sliced
100g sourdough breadcrumb
50g toasted hazelnuts, finely chopped


Method:
Place pasta ingredients into a food mixer with the dough hook attachment. Mix together until it just begins to form.

Tip out onto a clean surface and continue to knead by hand, until it forms a smooth dough (for approx. 5 minutes). The dough should be fairly dry and firm. Wrap in cling film and leave to rest in the fridge for half an hour.

Once rested, cut the dough in half and begin to roll out using a pasta roller – starting at setting 10 and gradually working down to setting 0 (lightly dusting with flour in between rolls).

To make the pesto, place all ingredients into a food processor and lightly blitz together until a pesto is formed. Top tip: don’t over mix as it will become too thin and have no body.

Place a pan of boiling water on the stove. Take your fresh pasta sheet made earlier and either cut into 1cm horizontal strips or place through a tagliatelle pasta cutter attachment on your machine.

In a frying pan, add some olive oil, the cavalo nero and purple sprouting broccoli and begin to gently fry until the cabbage begins to soften.

In the meantime, place your fresh pasta into the boiling water – it should take approx. 40 seconds to cook.

Drain the cooked pasta, reserving a little of the cooking water.

Toss the pasta, cavolo nero and broccoli together over a medium heat, then add the desired amount of pesto and mix further until it has emulsified a little and the pasta begins to gloss.

Serve the pasta on a plate and finish with breadcrumbs, toasted hazelnut and Parmesan.




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