Spinach tagliatelle with sun-dried tomato pesto
- Prepare
- 30 mins to 1 hour
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Pregnancy-friendly
Freshly made pasta tastes so much better than dried and this green version looks fresh and vibrant too.
Ingredients
For the spinach tagliatelle
For the sun-dried tomato pesto
- 100g/3½oz sun-dried tomatoes in oil, drained
- 40g/1½oz blanched almonds
- 30g/1oz Parmesan, grated
- 60g/2¼oz ricotta
- 2 tbsp double cream
- ½ garlic clove, crushed
- 4–5 tbsp extra virgin olive oil
- salt and freshly ground black pepper
For the garnish
- drizzle extra virgin olive oil, for frying, plus extra to serve
- 150g/5½oz cherry tomatoes, cut in half
- 30g/1oz walnuts
- 40–50g/1½–1¾oz guanciale, sliced
- salt and freshly ground black pepper
- 200g/7oz burrata, torn, to serve
- 1 lemon, zest only, to serve
Method
To make the tagliatelle, blanch the spinach in a saucepan of boiling water for 30 seconds, then transfer immediately to a bowl of iced water. Squeeze very well to remove all excess moisture and blend in a food processor or blender until smooth.
Place the flour on a clean work surface and form a well in the centre. Add the egg, spinach purée and salt to the well. Draw the flour gradually into the centre, then knead until smooth and elastic.
Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes.
Dust your work surface with a little flour. Cut the dough in half and feed through a pasta machine, reducing the setting each time until the second thinnest. Feed through the tagliatelle setting on a pasta machine cutter. Twist the tagliatelle into a nest and place on a baking tray dusted with semolina.
To make the pesto, pat dry the sun-dried tomatoes. Blend the tomatoes, almonds and Parmesan in a food processor or blender until finely ground. Add the ricotta and cream and blend until velvety and smooth.
With the motor running, pour the oil into the blender in a thin stream to incorporate into the mixture. Season with pepper, then taste and season with salt if desired. Set aside.
To make the garnish, heat a drizzle of oil in a frying pan. Add the cherry tomatoes and a pinch of salt and fry gently for 1¬–2 minutes, or until just softened. Set aside.
Toast the walnuts in a dry frying pan for 2–3 minutes until fragrant, then roughly chop and set aside.
Cook the guanciale in a frying pan over a medium heat until the fat renders and the guanciale becomes golden and crispy. Remove from the pan and set aside.
Cook the tagliatelle in a saucepan of heavily salted boiling water for 2–3 minutes.
Drain, reserving some cooking water. Transfer the pasta to a saucepan and add the cherry tomatoes and pesto. Add a splash of pasta cooking water, if needed, and toss gently to coat. Fold in the walnuts and guanciale.
Serve the tagliatelle on warmed plates. Place the burrata on top of the pasta. Finish with the lemon zest, a drizzle of extra virgin olive oil and freshly ground black pepper and serve.
