April 9, 2020

Vegan Bigoli pasta with wild garlic pesto

Homemade Bigoli pasta (or storebought pasta)
in a creamy pesto made of wild garlic
with walnuts and vegan feta – the perfect spring dish!

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Are you looking for a delicious dish made from fresh ingredients for the warm spring days or do you still need inspiration for your Easter lunch or dinner? Then I definitely recommend you to try this pasta dish!

Decide for yourself whether you want to prepare the pasta yourself or buy it! You should know that making pasta yourself and especially this thick, spaghetti-like noodle shape takes a little more time, but it definitely pays off in terms of taste. And since most of you are probably in quarantine at the moment anyway, it’s a great thing for you (and your kids) to roll your own noodles!

WHY TO try THIS RECIPE

you can use homemade or storebought noodles
can be enjoyed cold or hot
fits perfectly into spring time, made with fresh ingredients
no pasta machine needed!
a vegan main course (for example for your Easter lunch or dinner)
it´s fun to roll your own noodles
impresses your friends, family or even your date 😉
you can also make other noodle shapes such as tagliatelle or spaghetti

What you need for this recipe

To make a really creamy pesto, you need a strong blender!
If you don’t have one yet, I have linked one here, that has the same functions as mine for example making smoothies, mixing soups, kneading doughs, stirring nicecream creamy, etc. Just click on the picture below:

If you try the recipe, I would be pleased if you give me feedback and of course I am available for questions. Should you share the recipe or your homemade dish with your friends on social media, I would be very grateful if you would link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams.

Print Recipe

Vegan Bigoli pasta with wild garlic pesto

Homemade Bigoli pasta (or storebought pasta) in a creamy pesto made of wild garlic with walnuts and vegan feta – the perfect spring dish!

Course: Main Course

Cuisine: Italian

Servings: 4 people

Author: Lena

Equipment

strong mixer/blender (linked below)

Ingredients

Pasta dough

400 g wheat flour
100 g semolina flour / durum wheat flour
250 ml water
2 tbsp olive oil

Wild garlic pesto

150 g wild garlic fresh
juice of 1 lemon
40 g nuts pinoli, walnuts or almonds
120 ml olive oil extra virgin
60 g yeast flakes
salt and pepper

To garnish

150 g vegan feta if desired
50 g walnuts

Instructions

For the pasta dough, knead both flours, water and oilve oil to a smooth dough, wrap into incling film and let it rest for 20 minutes.
In the meantime, for the pesto, put all the ingredients in a strong blender and blend for 2 minutes until creamy. Season to taste with salt and pepper.
Roll out the pasta dough about 2cm thick and cut it crosswise and lenghtwise into 2cm wide strips, so that small cubes are formed. Roll a cube into a little snake between your hands, then roll it on the work surface until one noodle is about 20-25 cm long. Place it on a floured baking tray and roll all other cubes into long noodles.
Alternatively make tagliatelle, spagehetti or use storebought noodles.
Cook the pasta in salted water for about 8 minutes, then put it in a bowl. Add the pesto and mix it in, if necessary add some pasta water. Sprinkle it with vegan feta and walnuts and serve the pasta dish hot or cold.