Homemade pasta with rocket pesto

Prep time less than 30 mins

Cook time less than 30 mins

Serves 2

Dietary Vegetarian

From Ready Steady Cook

Method

For the pasta, place the flour, eggs and olive oil into a food processor and pulse until combined.
Turn the dough out onto a lightly floured surface and knead briefly until smooth. Cut the dough in half and set one piece aside.
Roll out one half of the dough until 1cm/Â½in thick, then feed it through a pasta machine. Start on the thickest setting, passing the sheet through several times and lowering the setting until it reaches the thinnest setting. Slice the pasta sheet into ribbons 1cm/Â½in wide. Repeat the process with the rest of the dough.
Place the pasta into a large saucepan of boiling salted water and cook for 2-3 minutes, until al dente. Drain well, place into a large bowl and drizzle with olive oil.
For the rocket pesto, place all the pesto ingredients into a small food processor and blend until smooth.
To serve, pour the pesto over the pasta and stir well to coat. Place the pasta into two serving bowls.

1 garlic clove, peeled

large handful rocket

300g/10Â½oz plain flour, plus extra for flouring

salt and freshly ground black pepper

2 tbsp olive oil

1 tbsp olive oil, plus extra for drizzling

3 tbsp pine nuts

3 free-range eggs

This link may stop to work if/when the BBC removes the recipes

This site is under development - You can use it, but some things are not completed and may not be quite right!