It's a classic! Pasta al pesto aka pasta with pesto! It's quick to make, delicious to eat and can also be served cold if there are leftovers - what's not to love?
In my version, I have whipped up a tasty homemade rocket & walnut pesto and served it with some fresh homemade fettuccine. If this sounds like your cup of tea (or bowl of food) then read on and enjoy 😉
I love it! 3 everyday ingredients, a little time, a big floury mess and more importantly some fun with the family and you can make some delicious homemade pasta for your delicious pasta al pesto!
- 00 flour - the perfect flour for pizzas and pasta. It's a finely ground flour with good gluten content. Its high elasticity makes it good for kneading and laminating the dough.
- olive oil - don't scrimp here, use good quality oil
- eggs - 3 beautiful free-range eggs will do the trick
This recipe is all the 3's! 300g flour, 30ml olive oil & 3 eggs. Place all the ingredients together in a stand mixer with a pinch of salt and bring them together. Add the dough attachment and knead on low for 3-4 minutes. Turn out onto a floured surface, make a smooth ball, wrap in clingfilm and leave it in the fridge for 15 or so minutes whilst you prepare the rest!
Once you are ready to make the pasta roll it out using a rolling pin to the size of the pasta maker. Gradually put it through at the lowest setting until the dough starts to feel elastic. As you work keep the pasta and the machine floured and gradually move the numbers from 1 to 4. Once you have reached the #4 setting then you are ready to cut the pasta. You can swap to an attachment or do this by hand if you prefer!
Toss the pasta in flour and cover in a tea towel until ready to use!
Don't have time to make fresh pasta then grab yourself some delicious Guzzi's Pasta from your local supermarket and it too will make a delicious pasta al pesto!
Check out the recipe card below for further instructions on making fresh pasta
The beauty of this is you can use leftover chicken from your Sunday roast, buy a roasted chicken from the supermarket or make it yourself. It's perfect for those who are time-sensitive or who are lucky enough to be allowed to think for a minute instead of being driven insane by the kids 😉
To make your own is SUPER simple! Using tenderloins or breast meat season them generously and sear in a pan for 3-4 minutes. Add 1/4 cup of hot water, pop a lid on and allow it to gently simmer for 5-6 minutes. Turn off the heat, allow to cool and get working on the pasta. Boy, this pasta al pesto is gonna be a good one!
Whilst your pasta is resting in the fridge you can easily shred the chicken using a couple forks. Why not cook a little extra for the kid's lunchboxes or for a work salad the next day 😉
Rocket Walnut Pesto
The 3rd and final element of this delicious pasta al pesto is well, the pesto! For my twist on it, I am making a tasty rocket & walnut pesto. Made just like any other pesto but I like the peppery bite from the rocket and the sweet & earthy notes from the walnuts. Not to mention the fact they are a good bit cheaper than pinenuts!
Simply toast off the walnuts and add them to the food processor with the remaining ingredients and blitz away. My advice is to add the olive oil in gradually so you can check the consistency of your pesto!
All you need to do is cook up some of that delicious fresh pasta, toss all 3 ingredients together and you have an amazing pasta al pesto for the family!
This delicious pasta al pesto may be an old classic but my tasty version was created with one wine in mind! Two Hands and their "Hell Freezes Over" Chardy. You may be wondering about the name but it makes perfect sense for this delicious drop!
Coming from a single vineyard in Ashton, Adelaide Hills. Two Hands probably aren't best known for their whites and certainly not their Chardys! In fact, Micheal's view was we will make a Chardy when "Hell Freezes Over". Well, guess what? One day he gets a call from a good mate telling him about this cracking vineyard he owns - 30-year-old Gin Gin clone vines, on a steep Westerly slope - looks like the time has come to Freeze Hell because Michael and his team have not only made a Chardy but a bloody good one at that!!
Medium-bodied, dry with good acidity this wine drinks really well for a young wine but will definitely improve as it ages over the next 5 years. Beautiful buttery notes, balanced oaks with notes of pineapple, lemon and some orange too. Pour me another glass!
Alternative Pasta Dishes
Inspired by my pasta al pesto? Check out these homemade pasta recipes or elevate your shop-bought pasta with them too
Spaghetti, Smoked Tomatoes, Anchovy Dressing by Yours Truly
Gluten-Free Ricotta Gnocchi by Allison Jones of 'Body Electric Vitality'
Beef Cheek Ragu, Lemon Parsley Oil by Yours Truly
One-Pot Chicken Meatball Orzo by Claire McEwen of 'Sprinkles & Sprouts'
Chilli Crab Pasta by Yours Truly
Vegan Pasta - Orecchiette w/ Carrot Miso Sauce by Karan White of 'Modern Vegan Guide'
Happy Cooking & Happy Eating Friends!!
- 500 g chicken tenderloins or breast
- 2 tbsp oil
- 75 g rocket
- 30 g parmesan
- 1 tbsp lemon juice
- 30 g walnuts
- 1 clove garlic
- 100 ml olive oil
- 300 g 00 flour
- 30 g olive oil
- 3 eggs – beaten
- Chef Knives
- Chopping board
- measuring/weighing utensils
- stand mixer
- frying pan w/ lid
- large saucepan
- Season chicken and sear in a hot pan for 3-4 minutes, add ¼ cup of water, cover and simmer for 5-6 minutes
- Remove and place in a bowl to cool – start to prepare the pasta
- Once cooled, shred using your hands or a fork. Whatever is easiest for you
- Add ingredients to the bowl of your stand mixer
- Using the beater attachment, beat on low speed until well combined
- Swap to the dough hook and knead on low speed for 3-4 minutes
- Turn out onto a well-floured surface and knead for a further minute until a smooth ball is formed
- Wrap in clingfilm and leave in the fridge for 15mins (shred the chicken and make the pesto)
- Once rested, divide into 4 pieces and flatten out using your hand
- Using the pasta attachment on your stand mixer put the pasta through on setting 1 a few times, folding it back on itself so that you have an even sized piece
- Once it is smooth and even then put it through settings 2, 3 & 4 until long and smooth – remember to add flour as necessary
- Swap to the fettucine or spaghetti attachment and run the pasta through, toss in flour and repeat the process
- Toast the walnuts in a dry pan for 2-3 minutes
- Add all the ingredients to a small food processor and blend until you have pesto – about 1 minute!
- Cook the fresh pasta for 1 minute in heavily salted bowling water
- Drain the pasta reserving ¼ cup of pasta water
- Toss the pasta, chicken, pesto & pasta water together
- Serve with some grated parmesan
• This dish is a great one for using leftover roast chicken or even buy a roast from your local grocery store and shred it up!
• Fresh pasta is best but there are plenty of good shop bought versions available these days
• Cover your pasta dough with clingfilm when not using it to stop it from drying out
• Fresh pasta only takes 1-2 minutes to cook so have everything at hand
• Homemade egg pasta keeps for about 24 hours in the fridge so best to eat on day you make it.