Tagliatelle with Pesto

Over the Easter weekend we had both the time and the inclination to make our own pasta.  What with it being an instant hit with both our 4 year old and our 1 year old, in any form it seems, we thought this would surely be a fun family inside activity.  Yes, it is snowing again…

This is where we found the super easy recipe for the pasta, so click on the link for how we mixed it, kneaded it and then ‘tagliatelle-ed’ it!  Just one point of note, I think my eggs were a little on the small size, so either make sure you are using large eggs, or get ready to add a little water to the dough when you are pummelling it!




 The pesto was super delicious as we made this from scratch too by blending together…

3 large handfuls of fresh basil
1 handful of grated Parmesan
1 handful of pinenuts
2 garlic cloves
A pinch of salt
A good glug of olive oil 

Taste it for seasoning and the serve it straight onto the freshly cooked pasta. Jamie Oliver’s recipes suggests a tiny squeeze of lemon juice too, which would have been good if I had thought of adding a lemon to my shopping list!  It was perfectly delicious without though.

If you have any leftover pesto, which I am sure you won’t, but if you do, cover it and pop it in the fridge for use over a couple of days.  The flavour is best though when eaten straight away.

This is so simple and yet so delicious.  And lots of fun for everyone if you don’t flour all over the place!



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