Polenta Pasta with Pesto Genovese

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OcadoLife

4 serving

Prep time:

Cook time: 40 mins

Serves: 4

This fun recipe by Matt Williamson proves that making pasta from scratch can be super simple, not to mention delicious.
Looking for more pasta recipes? We've got you covered.

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Ingredients Method

Ingredients

100g polenta
125g pasta flour, plus extra for dusting
1 large bunch basil, leaves picked
1 small garlic clove, thinly sliced
1 tbsp pine nuts, lightly toasted
6 tbsp olive oil
30g parmesan (or a vegetarian alternative if required), plus extra to serve, finely grated

Recipe tips / Prepare ahead

Prepare the polenta in advance, at least 2 hrs before you want to make the pasta: make it according to packet instructions, then set aside to cool completely and solidify. You want 400g cooked polenta.

Method

Step 1

To make the pasta dough, mash the cooked polenta in a mixing bowl with the flour, then knead by hand in the bowl until smooth. Alternatively, use a stand mixer with a dough hook. Cover the dough and put it in the fridge while you make the pesto.

Step 2

Put the basil in a blender and begin to blitz. Add the garlic and pine nuts, then the oil, bit by bit, until you have a smooth, thick dressing. Stir in the parmesan, season and add more oil if you like.

Step 3

When you’re ready to shape the pasta, tip the dough onto a sheet of baking paper dusted with flour. Use a floured rolling pin to roll the dough out until it’s just 2-3mm thick. Cut into strips about 5cm wide, then cut on the diagonal to create diamonds.

Step 4

Bring a large saucepan of salted water to the boil, then use a spatula to add the pasta shapes to the water. Give it a gentle stir, then boil fast for 1½-2 mins –the pasta shapes are cooked when they have been floating on the surface of the water for about 30 secs. Drain, reserving a cup of cooking water.

Step 5

Put the pasta back into the pan and stir in the pesto, adding a slosh of the cooking water if you need to loosen the mixture a little. Season with black pepper and serve topped with a grating of parmesan.