Pesto Pasta with Feta and Pine Nuts

Make fresh spaghetti from scratch and toss with a homemade basil pesto, finished with crumbled feta and toasted pine nuts.

Vegetarian Italian Pasta Pesto Fresh Pasta

Estimated Nutrition

Calories

1548.5

kcal / serving

1548.5 kcal total

Carbs

82.5g

per serving

82.5 g total

Fat

133.4g

per serving

133.4 g total

Protein

34.2g

per serving

34.2 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Flour

Dairy

piece

Egg

free-range

Feta Cheese

crumbled to serve

NutsSeeds

handful

Basil

fresh

tsp

Pine Nut

for the pesto

clove

Garlic

crushed

OilsFats

Olive Oil

for the dough

100

Olive Oil

for the pesto

Method

Stir the pesto through the cooked pasta and garnish with crumbled feta and remaining pine nuts.

Roll the dough through a pasta machine until it reaches the thinnest setting.

Pass the dough through the spaghetti attachment to create fresh noodles.

Mix the flour, egg, and 5ml of oil in a food processor to form a firm dough.

Poach the pasta in boiling salted water for two minutes until tender.

Blend the basil, 1 tsp pine nuts, garlic, and 100ml olive oil in a small food processor.