Now is the time of year to bring your guests together outside with impressive but easy-to-prep dishes fit for a crowd. This fresh egg pasta using Pete & Gerry's Pasture Raised Eggs makes the perfect vessel to accompany seasonal sauces while letting the eggs take center stage. These hens’ days are filled with sun and plenty of outdoor roaming while feeding on all that nature has to offer in their environments, resulting in a stunning rich color and flavor, ideal for pasta!
Instructions
- Combine flour, eggs, and yolks and knead until a rough ball of dough forms. Wrap and let rest for 20 minutes before kneading again for 5 minutes and then let rest for at least two hours, covered.
- Prepare the pesto by combining all ingredients in a blender or a food processor. Add more olive oil or a splash of cold water if you need to make it looser. Season with salt and pepper and set aside.
- Roll out your pasta dough using either a pasta roller or by hand. If you have time, rolling by hand is a very fun and rewarding process. But using a pasta roller is perfect, too! You want to get it thin enough so you can see your hand or read the headlines of a newspaper through it. Cut into 1/2-inch strips, toss with flour, and wrap into nests to let dry before using.
- Cook the peas in boiling salted water for 2 minutes or until they just start to float. Place them in an ice bath after cooking. Cook pasta in the same pot as the peas for 90 seconds.
- Toss the pasta with the pesto, peas, and a little pasta water, garnish with more mint and cheese as desired, and serve immediately on your largest plate!
