Basil Pesto Fettuccine

I have been making this dish for years it’s probably one of the first dishes I made my husband and it’s still one of his favorites. My boys can’t eat it fast enough. I think I’ve nearly perfected it over all the years. The pasta is freshly made with flour and egg and the pesto full of garlic, basil, parmesan, lots of pine nuts and good olive oil. Tossed together with mushrooms, broccoli and tomatoes, this dish is sure to be a favorite of someone in your home too!

Fettuccine

• 1 1/2-3/4 cups all purpose flour
• 6 egg yolks
• 1 egg
• pinch of salt
• 1 tsp milk
• 2 tsp. olive oil

Basil Pesto

• 1/3 cup toasted pine nuts
• 3-4 garlic cloves
• 2 cups fresh basil
• 1 cup fresh grated parmesan
• 3/4 cup olive oil
• salt and black pepper

• 1 cup sliced mushrooms
• 1 1/2 cup broccoli florets
• 1 cup cherry tomatoes, halved

Directions

Fettuccine-in a large bowl add in the flour and salt, create a little well in the center. Add in the eggs, oil and milk. Use a fork and starting in the center of the eggs start whisking the eggs together and gradually incorporating the flour into the center. Once it’s too hard with the fork, use your hands to knead it together. It will be shaggy at first, but dump out onto work surface and start kneading the dough until it’s smooth and firm. Wrap in plastic wrap and let rest for about 20-30 minutes.

Cut the dough in half and working with one at a time, roll it out on a floured work surface, if you have a pasta machine start at 0 and roll out to 6. If you don’t have a pasta machine, no worries just roll the dough out as thin as possible, about 2 post it notes thick. Once it’s thin enough, starting with the long ends fold each side inwards into thirds and then onto itself so it’s like a long roll, lightly flouring so the dough doesn’t stick. Then cut into 1/4 inch slices. Once the roll is all sliced, loosen all the pasta strands up and place on a sheet pan. Continue with the other half of pasta dough.

Bring a large pot of salted water to low boil.

Pesto– In a food processor with a metal blade attachment, combine the garlic and pine nuts. Pulse until course sand like consistency. Then add in the basil and cheese, pulse it a couple times and with the motor running add in the olive oil, until it’s smooth. Season with salt and black pepper and more cheese if necessary. Making sure to scrape down the sides.

In a large skillet with a little olive oil, over medium heat start cooking the mushrooms, and about half way through add in the broccoli. Add in a little bit of water just to steam the broccoli and get it cooked all the way through. Season with salt and black pepper. Add the tomatoes right before combining everything together, just to warm them through.

While the vegetables are cooking cook the pasta for about 90 seconds, just until it floats. Add the pasta into the vegetables along with the pesto, and a ladle full of pasta water. Toss it all together and season to taste. Pour into a serving plates and garnish with more cheese and basil. Enjoy!!