Homemade Pappardelle Pasta with Pistachio Pesto and Roasted Cherry Tomatoes

🧂 Ingredients

• 2 cups all-purpose flour
• 2 eggs plus 5 egg yolks
• 2 tbsp olive oil
• 1 tbsp kosher salt
• Extra flour for rolling out the dough
• 2 cups fresh basil
• 1 cup pistachios, shelled
• 1 clove garlic, minced
• 3/4 cup Parmigiano Reggiano, grated
• 1 tsp salt
• 1/4-1/2 cup olive oil
• 3 cups cherry tomatoes, halved
• Olive oil
• salt and pepper to taste
• 1 recipe pappardelle pasta, cut
• 1 recipe pistachio pesto
• 1 recipe roasted tomatoes
• 6 tbsp butter, separated into three piles (2 tablespoons in each pile)
• 1 lemon, juiced

Instructions

• 1 Place the flour on a clean work surface and make a well in the center.
• 2 One by one, crack the eggs into the well and slowly mix them into the flour
  wall's sides. Be very careful not to break the well, so the eggs do not leak
  over the table.
• 3 Add the olive oil and salt into the well and continue to mix until all the flour
  is combined, and a dough is formed. 
• 4 Knead the dough for 8-10 minutes until it is tough and smooth on the outside. 
• 5 Wrap the dough tightly in plastic wrap and rest for 30 minutes or up to 3 hours
  at room temperature. 
• 6 Cut the dough into 4 equal pieces. Take one piece and shape it with your finger
  into a flattened small square. Keep the other pieces moist by wrapping them in
  plastic wrap while you work. 
• 7 Coat your work surface with flour and roll out the dough with a rolling pin or
  through a pasta machine. Work to flatten and thin out the dough until it is thin
  enough to see the light coming through when held up by your hand. 
• 8 Take the pasta sheet that is dusted with flour and roll it into a long ribbon.
  Cut the ribbon into 2-inch pieces and then unroll each piece and reserve on
  flour coated baking sheet. 
• 9 Repeat this process but lining up the ribbons on your baking sheet. When you
  have filled up the entire baking sheet, place a flour-coated piece of parchment
  on top, and continue lining up your ribbons until all of the pasta dough is
  rolled out and cut. 
• 10 Place a kitchen towel over the baking sheet to lock in the moisture while making
  the pesto and heating your pasta water. 
• 11 Combine the basil, pistachios, garlic, Parmigiano, and salt in a food processor
  and pulse until a thick paste forms, and the nuts have broken down. 
• 12 While the machine is on, slowly pour in the olive oil to emulsify. The
  fluctuation of the oil depends on how thick or loose you like your pesto. 
• 13 Season to taste with salt and pepper and reserve for the pasta. 
• 14 Line a baking sheet and preheat oven to 375degrees F
• 15 Place the tomatoes and garlic in one layer on the sheet pan and drizzle with
  olive oil, salt, and pepper. 
• 16 Roast in the oven until the tomatoes start to brown, and the garlic is roasted
  about 20 minutes. 
• 17 Squeeze all of the garlic out of the skin. Reserve both the garlic and tomatoes
  for the pasta. 
• 18 Bring a large pot of water to a boil.
• 19 Salt the water to it tastes “salty like the sea.”
• 20 Place a large sauté pan over moderate heat and add 4 tablespoons of pistachio
  pesto, 3 spoonfuls of the roasted tomatoes with 2 roasted garlic cloves, 2
  tablespoons butter, and 1 ladle of pasta water. Stir until and combined and
  reduce heat to low.
• 21 Cook pappardelle in batches. Place 1/3 of the cut pappardelle into the boiling
  water.
• 22 Cook the pasta until al’ dente, about 3-4 minutes.
• 23 Transfer the cooked pasta directly from the boiling water to the sauté pan. Flip
  the cooked pasta in the sauté pan with the pesto about 1 minute until the sauce
  has thickened into the pasta, and everything is well combined. Transfer to
  someone’s plate or large serving bowl.
• 24 Repeat the exact process with the same amounts of pesto, tomatoes, garlic,
  butter, and pasta water with the remaining two batches of pasta.
• 25 Serve immediately with a spoonful of lemon juice over each serving:)

Nutrition Info