Hey Pesto! If you’ve got a kitchen, you’re a cook! 🧑‍🍳

Nothing impresses quite like homemade pasta, and this recipe for scissor-cut pasta and homemade pesto is a breeze (but we won’t tell your guests if you won’t).

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SERVES 4

FOR THE PASTA

• 400g (2¾ cups) plain flour
• 200g (¾ cup plus 1T) water
• 15g (1½t) salt
• Olive oil, to coat the scissors

FOR THE PESTO

• 2 cups fresh basil, plus extra for serving
• ½ cup grated parmesan (or pecorino romano), finely grated, plus extra for serving
• ½ cup pinenuts, lightly toasted in a dry pan (3-4 mins, tossing frequently to avoid burning)
• 3 cloves garlic, peeled
• ½ cup extra-virgin olive oil
• Freshly ground salt and black pepper, to taste                                                                                                                     

MAKE THE PASTA: Add the flour, water and salt to a large mixing bowl and stir with a wooden spoon until a dough forms. If the dough is too dry, add 1T water at a time. Place dough in a separate bowl and cover with a dish towel. Set aside (30 minutes) while you make the pesto.

HEY PESTO: Add the basil, grated parmesan, toasted pinenuts and garlic to a stick-blender cylinder. Pulse-blend until roughly chopped and combined. Gradually add the olive oil in with the stick blender on until smooth. Season with freshly ground salt and black pepper. Set aside.

Bring a large pot of water to a boil. Coat a pair of kitchen scissors with some olive oil to prevent sticking, then snip 1cm pieces straight into the boiling water. Cook until they float to the surface then remove with a slotted spoon. Do not discard the pasta water.

Toss the cooked pasta (while it’s still hot) with the pesto and a splash of reserved pasta water and serve. Serve with shaved parmesan and fresh basil.

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