Always good

Recipes

Fettuccine with Sour Cream Pistachio Basil Pesto

servings: 4
Fettuccine with Sour Cream Pistachio Basil Pesto

prep time

5

total time

25

ingredients

10

comments

Fettuccine with Sour Cream Pistachio Basil Pesto

servings: 4
INGREDIENTS:
ingredients

Hood® Sour Cream Pistachio Basil Pesto  

  • 3 cups fresh basil
  • 3 cloves of garlic
  • 1/2 cup pistachios
  • 1 cup grated parmesan cheese
  • 1 1/2 tsp. salt
  • 1 tsp. fresh cracked pepper
  • 1 Tbsp. fresh squeezed lemon juice
  • 1/2 - 1 cup olive oil
  • 1/2 cup Hood® Sour Cream

Homemade Pasta

  • 2 cups all-purpose flour
  • 3 eggs
  • 1 tsp. salt 
DIRECTIONS:
directions

Pour pistachios into a dry pan over medium heat. Move the pan around until the pistachios begin to get brown spots and you can smell them cooking, about 2 minutes.

Grind pistachios, garlic and parmesan into a paste in a food processor for about 2 minutes. Add basil and mix for about 2 minutes. Add olive oil in a steady stream until the mixture looks like pesto. Add lemon juice, salt and pepper. Stir in Hood Sour Cream. Taste and flavor as needed.

To make homemade pasta:
Carefully measure out 2 cups of flour (not packed). Add to food processor along with the eggs and salt. The mixture will begin to look like coarse sand; then it will collect into a ball and clean up the sides of the food processor. Remove it and kneed for 5 minutes or until the pasta springs back to the touch. Wrap in plastic and store in the fridge for 30 minutes.

Have your pasta machine ready to go, secured down on a countertop. Remove the dough from the fridge. Divide the dough into 4 equal pieces. Take one piece and make a disk, running through the machine once using the widest setting. Cover remaining pieces with a damp cloth to keep moist while you roll out each piece.

Bring the ends of the dough towards the middle and press down to seal, creating straight sides. Continue running it through the machine. Feed the open side of the pasta dough through the rollers, adjusting the setting by one number at a time. Without folding again, run the pasta through the widest setting twice or until the dough is smooth. If the dough is at all sticky, lightly dust it with flour. Begin to roll the pasta thinner by putting it through the machine repeatedly, narrowing the setting each time up until 5.

To make fettuccine, the easiest of all pastas, place the attachment on the pasta machine. Take the pasta sheet and feed it through. Add pasta to a boiling pot of water and cook as desired.

To reduce time, substitute homemade pasta for a pound of pre-made dry fettuccine.

By: Chef Joe Gatto

comments

you might also like

you might also like

×