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!
Servings: 4 people
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.