Cook: Fresh Fettuccine with Pesto, Broccoli, and Mushrooms


I recently purchased a pasta roller attachment for my Kitchenaid mixer.  Pasta is surprisingly easy to make.  This recipe is fresh and delicious!


Fresh Fettuccine with Pesto, Broccoli, and Mushrooms
Prep Time: 1.75 hours (including rest time)

Total Time: 2 hours

Yield: 2 servings

2 cups basil
2 tbsp pine nuts
0.25 c olive oil (approx)
0.25 c parmigiano-reggiano, grated
1.5 tbsp garlic, minced
2 tsp salt
0.25 c semolina
0.75 c flour
2 eggs
10 oz slice mushrooms
1.5 c broccoli florets
0.25 c white wine
2 tsp crushed red pepper
parmigiano-reggian, shaved

(1) Mix flour, semolina, and 1 tsp salt in a bowl

(2) Make a well in the center of the flour mixture; beat in eggs one at a time

(3) Move dough to a floured surface and knead for about 3 minutes, until it becomes firm but elastic



(4) Separate into 4 equal balls and cover with plastic; chill for 1 hour
(5) Remove from refrigerator and let rest for another 45 minutes
(6) Meanwhile, combine basil, pine nuts, grated parmigiano-reggiano, 0.5 tbsp garlic, and 1 tsp salt in a food processor;

(7) While food processor is running, add olive oil in a steady stream until the pesto reaches the desired consistency

(8) After dough has finished resting, roll out by hand or according to your pasta roller's instructions, until it is about the thickness of a dime (setting #5 on the Kitchenaid roller)

(9) Cut into pieces about 0.25-0.5 inches wide

(10) Saute mushrooms, broccoli, and 1 tbsp garlic in 2 tbsp of olive oil over medium-low heat for about 10 minutes

(11) Add white wine and red pepper, saute for another 3 mintues

(12) Cook pasta in boiling salted water -- pasta will cook very quickly!

(13) Add all but 2 tbsp of pesto to the mushroom mixture, saute for another 1-2 minutes

(14) Add pasta and remaining pesto to mushroom mixture, stir until combined

(15) Serve topped with shaved parmigiano-reggiano


Notes:  When handling the pasta dough, it's important to use enough flour to keep it from sticking but not so much that the dough dries out.  Semolina can be found near the flour, corn meal, etc in the supermarket.  The pasta takes about 2-3 minutes to cook, and is done when it floats in the water.  I like my pesto on the thicker side, but some like it thinner.  You can use store-bought pesto and pasta to make this a really simple recipe, but the homemade versions are so much better!

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