John Myers
Basil Pasta with Rocket
The perfect basil pasta with rocket recipe with a picture and simple step-by-step instructions.
- 1 bunch Fresh basil
- 300 g Light spelled flour or wheat flour
- 3 Eggs
- 0,5 tsp Salt
- 50 separate Dried tomatoes in oil
- 150 grl. Fresh mushrooms
- 1 Garlic
- 1 bunch Arugula
- Pepper from the grinder
- Parmesan shaved
- Wash basil and shake dry. Chop very finely without the stalk and place in a bowl.
- Knead the herbs with the flour, possibly some corn grits, eggs and salt to form a smooth dough. My Emil (Thermomix) does it for me. Wrap the dough in a damp cotton cloth and put it in the refrigerator for a good hour.
- Roll out the dough thinly on a floured arb plate and cut into 1cm wide noodles. I always roll up the dough a little, then I can cut nice ribbon noodles.
- Remove the tomatoes from the oil and drain. Catch the oil. Clean and slice or quarter the mushrooms.
- Bring plenty of salted water to a boil in a large saucepan. Cook the pasta in it for 8 minutes until al dente.
- In the meantime, heat 3 tablespoons of tomato oil and fry the mushrooms in it. Peel off the garlic and press over it. Season with salt and pepper. Dice the tomatoes and fold in. Wash the rocket and spin dry.
- Take the pasta out of the water and let it drain. Mix with 2 tablespoons of oil and add to the mushroom and tomato mixture. Carefully fold in the rocket and serve immediately. Garnish with Parmesan and black pepper.
- good luck !!!!
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