Artichoke Pesto Pasta With Grilled Artichoke Hearts

Method

Start by making your pasta dough as it will need to rest for at least 30 minutes. Combine the 00 grade flour with salt and the eggs in a food processor. Blitz until the dough has started to come together. If the mixture is too dry and floury add a teaspoon of olive oil at a time until you achieve the correct consistency.

Remove the dough from the food processor and onto a floured surface. Knead the dough to develop the gluten and to ensure all the ingredients have combined thoroughly. Wrap in Clingfilm and store in your fridge for half an hour minimum.

Combine all the remaining ingredients in a food processor to create the artichoke pesto. You may need to adjust the consistency of the pesto by adding or reducing the amount of olive oil. Season and add lemon juice to taste. Store in an airtight container until required.

When your pasta has been well rested, cut into 4 portions and roll each out slightly to help it fit through the pasta machine. Roll the pasta out nice and thin until you can just about see your hand through it.

If you have the cutting attachment on your pasta machine use this to form tagliatelle. If not, you can opt to hand cut pappardelle. To prevent your pasta sticking together sprinkle with a little flour.

Bring seasoned water to the boil in a saucepan, add your pasta and cook out for 1-2 minutes, testing that the pasta is the right texture and consistency. Drain the pasta and lightly drizzle with olive oil to prevent the strands from sticking. Set aside.

Heat a grill pan and add olive oil. Place the artichoke hearts onto the grill carefully. Heat through, turning only the once, to achieve perfect grill marks on each side. Remove from the heat until ready for use.

You are now ready to assemble your dish. In a saucepan add your tagliatelle, followed by two tablespoons of your artichoke pesto. You will just be warming the dish through, so quickly, but carefully, ensure the pesto coats the pasta well.

Serve in a bowl, garnish with three grilled artichoke hearts per portion, grated parmesan, a glug of olive oil and basil.