Red and Green Pesto Pasta. Meanwhile, bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. This red pesto (the third in our Italian flag-hued pestos, after green and white) tastes like a mash-up of your favorite spicy arrabbiata sauce and the savory anchovy-garlic dip bagna cauda. The main difference between red and green pesto is sun-dried tomatoes – red has them, green does not.
Stir together with a spoon and taste to see if it needs more salt or pepper. Serve with grated Romano or Parmisan-Pegiano cheese on top. Add the reserved pasta cooking water to the pot and stir to incorporate. You can cook Red and Green Pesto Pasta using 5 ingredients and 10 steps. Here is how you cook it.
Ingredients of Red and Green Pesto Pasta
- Prepare 100 g of Plain Flour (+ extra).
- It’s 1 of Medium Egg.
- It’s 1/2 tsp of Salt.
- Prepare 1 tsp of Green Pesto.
- Prepare 1 tsp of Red Pesto.
Add the cream and bring to a very low boil. Place the pasta in a mixing bowl, stir in the pesto and add roasted tomatoes. Mix gently to ensure the pasta is well coated in the pesto. Add additional salt & pepper at this stage, if required.
Red and Green Pesto Pasta instructions
- In a large bowl, weigh out the flour, add the salt and make a well..
- Crack the whole egg in to a cup and mix with a fork..
- Dust your hands with some of the flour and then pour the egg in to the well of the flour..
- Now bringing in the flour from the edges start to combine with the egg. At this point the dough will still be quite dry… Don't worry!!.
- Take 2 smaller bowls and put a teaspoon of each pesto in to them..
- Divide the dough roughly in to 2 and add each half to the pesto bowls..
- Now one at a time – and washing your hands in between! – knead the pesto in to the dough. The dough now will be quite wet!.
- Add another teaspoon of Plain Flour to each bowl and knead until you have a nice firm pasta dough..
- This can now be left in the fridge until required for rolling and cooking. – The dough can be easily rolled using a pasta machine or even just a good old fashioned rolling pin, making sure surfaces are well floured of course!.
- Roll in to whatever you want, whether it's Tagliatelle, Pappardelle or Lasagne sheets! Cook in boiling salted water for around 2 minutes depending on your preference!.
Transfer into a serving bowl, sprinkle with toasted pine nuts and basil leaves. Toss with pesto, cheese and enough pasta water to moisten. Boil a large pot of water for the pasta. Heat the oil in a large non-stick skillet over medium heat. Toss the tomatoes with the olive oil, garlic, salt, red peeper flakes, and pepper and set aside.