ingredients
SERVES 4
For the pasta
300g 00 flour
3 eggs
Drop of water
For the pesto
Large bunch of basil
4 cloves of garlic
50g pumpkin seeds
Zest and juice from 1 lemon
100g grated parmesan
4-6 tbsp of Borderfields Sweet Basil infused cold pressed rapeseed oil
Salt to season
To serve:
200g pancetta
6-8 artichoke hearts
1 tbsp capers
method
- Start by making your pasta in advance so it has time to rest in the fridge for an hour. Mix the eggs and flour and knead for 10-15 mins until you have a smooth pasta dough. Cover and chill for 1 hour.
- Make the pesto by blitzing all the ingredients in a food processor until smooth. Season to taste.
- Roll out your pasta dough and using a past machine make tagliatelle. Cook in salted boiling water for 2-3 mins and then add to a frying pan with pancetta, artichokes, capers and 2 large tablespoons of basil pesto. Toss to coat evenly and serve with grated parmesan and extra Sweet Basil oil drizzled over the top.
