Homemade Spinach Fettuccini with Pesto and Goat Cheese
I find making my own pasta to be easier than making your own bread. If you follow the recipe it tends to turn out pretty well while with bread getting the correct consistency can be a little more touch and go. Bread can turn out too dense or too doughy if you knead it too much or cook it too little.
Homemade pasta is a great meal to make Valentine's Day a little more special without any of the additional cost. This spinach pasta didn't take very many steps at all.
To prep the spinach, fill a sink up part way and add spinach. Use your hands to move the spinach around a bit so that it releases the sand stuck on its leaves. Get the excess water off by carefully towel drying or using a salad spinner. Then remove large stems and mince the spinach leaves. Don't stress if you don't have a pasta machine because all you really need is a rolling pin to roll out the dough, a straight edge (like a book), and a good knife. It also takes some delicate handy work to ensure that the pasta is even widths.
INGREDIENTS
| 1 cup | unbleached all purpose flour |
| 1 | large egg |
| ¼ tsp | salt |
| ½ tsp | extra virgin olive oil |
| 5 oz | fresh spinach |
| ½ cup | fresh pesto |
| ¼ cup | local goat cheese |
| 1/4 cup | pine nuts |
PREPARATION:
Method
- Add flour to a clean surface. Make a well and add the egg, salt, olive oil, and spinach into the well.
- With a fork, slowly incorporate the eggs and the spinach into the flour. Knead for about 10 minutes.
- Divide the dough into two pieces and wrap in plastic. Let rest for 2 hours at room temperature. Roll one piece out at a time with a rolling pin.
- Using a straight edge and a sharp knife, cut the pasta into ½ inch strips.
- Store in an airtight container if you don't plan to use it right away.
- Boil for just a few minutes until al dente.
- Top with pesto and combine with tongs. Top with dollops of goat cheese scattered on top and pine nuts.
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