Pesto Pasta With Roasted Tomatoes, Green Beans & Spinach!

Yes, its pasta again. I've got the hang of it now, becoming a pro init. This time I decided to add dried herbs to my pasta mixture to give it more colour and of course I made my very own pesto using goats cheese & pistachio nuts, so delicious. Everyone absolutely loved it, you have to give it a go so lets get cooking chefs!

Ingredients for the pasta

3 cups flour

4 eggs

1 tbsp salt

Splash of olive oil

2 tbsp dried parsley

2 tbsp dried basil

Method

In a food processor combine all the above ingredients adding one egg at a time, take the dough out & on a floured surface knead the dough for about 10 minutes & wrap in cling film & let it rest in the fridge for about half an hour. 

Once the pasta gas rested, roll out into lasagna sheets using your pasta machine, then cut into triangles, don't be precise,  they don't need to look equal, it'll look more rustic. Flour the pasta & set aside for later.

Ingredients for roasted tomatoes and green beans

2 cups cherry tomatoes

2 tsp salt

2 tsp black pepper

2 tsp dried rosemary

2 tsp dried chilly flakes

Zest of one lemon

Drizzle of olive oil

1 pack fresh green beans

Method

In a roasted dish lined with parchment paper, add all the above ingredients excluding the green beans, roast the tomatoes on high heat for about 30 minutes until tender and golden brown. 

In a pan add the green beans with boiling water & 1 tbsp salt, boil them until they're slightly soft but still crunchy. Drain and set aside.

Ingredients for the pesto & spinach mixture

For the pesto: 1/2 cup pistachio nuts

1/2 cup fresh basil

1 cup fresh spinach

Zest & juice of one lemon

1/2 cup olive oil

60g crumbled goats cheese

4 garlic cloves

1/2 tbsp salt

1/2 tbsp pepper

For the Spinach mix: 1 bag fresh spinach

1 large onion diced

3 garlic cloves minced

2 tbsp butter

1 tbsp salt, pepper & red chilly flakes 

Zest of half a lemon

Method for pesto

In a hand blender combine all the above ingredients together in this order, garlic, spinach, basil, pistachio nuts, olive oil, goats cheese, lemon zest and juice, salt and pepper to season. the consistency should be smooth and creamy, add more olive oil if necessary. 

Method for spinach

In a large wok, add the butter and once melted add in the diced onions, cook until they are translucent and soft, add in the garlic and continue cooking until golden brown. Next add the whole bag of spinach and let it wilt, once its wilted add in the salt, pepper & chilly flakes. put it on low heat and add all the pesto and mix together, leave the heat on low and start boiling your pasta in salted water.

once your pasta is cooked add it to your spinach mixture, add in a few splashes of the water you used to boil your pasta just to loosen the mixture. Add in your green beans and roasted tomatoes & toss everything so it's well coated, lastly add the zest of half a lemon and taste to check if you need anymore salt, serve immediately. Crumble over goats cheese, optional of course but for those cheese lovers it has to be done.

Bon Appetit!