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To a stand mixer fitted with a dough hook add the whole eggs, egg yolks, AP flour, EVOO and salt. Starting on low then slowly raising the speed to medium knead the dough until smooth, about 5 minutes. If the dough looks too sticky add 1-2 tbsp. of AP flour as needed.
Remove and knead by hand on a lightly floured surface for 2-3 minutes then shape into a ball and wrap with plastic. Let rest at room temperature for at least 1 hour.
While the dough rests make the pesto. To a high power blender add the arugula, basil, walnuts, EVOO, zest and juice from the lemon, garlic, salt, pepper and chili flakes. Blend on high until smooth and bright green. Pour into a bowl and stir in the parmesan. Set aside until needed.
Bring a large stockpot of water to a boil. Liberally season with salt.
While the water comes up to a boil, form the pasta. Cut off 1/4 from the pasta dough, leaving the remaining tightly wrapped. Roll the dough into a long, 1/2-inch thick rope. Cut into 1/2-inch pieces then roll into balls. Using a fork roll the ball down the fork and over itself to form ridged gnocchi-looking pasta. Continue with remaining dough.
Add the pasta to the boiling water and stir. Cook, stirring often, for about 7-9 minutes.
Meanwhile add the pesto to a medium, high-sided skillet and bring up to heat over medium low. Once the pasta is ready add directly to the pesto skillet and toss, adding pasta cooking water if looks too thick.
Spoon into shallow bowls and top with more parmesan and a drizzle of EVOO.
Recipe Courtesy of Megan Mitchell
Recipe Sponsored by Organic Valley