- 2 1/3 cups all-purpose flour
- 3 eggs
- 1 Tablespoon olive oil
- 1/2 cup pumpkin seeds
- 4 cups fresh baby spinach
- 1 bunch flat leaf parsley, washed, and stems removed
- 1/3 cup parmesan cheese
- 1 small clove garlic
- 1/2 cup olive oil
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
Make the pasta dough:
- Place flour in a bowl, and make a well in the center.
- Crack the eggs into a separate bowl and whisk to combine. Add the eggs to the center of the well, and add the olive oil.
- Using a fork, slowly incorporate the flour into the eggs. Continue until a ragged dough forms.
- Remove the dough from the bowl and knead on the counter, using more flour from the bowl if needed. Knead until the dough is smooth.
- Wrap the dough tightly in plastic wrap, and set aside to rest while you make the pesto.
- Put a large pot of water on the stove. Bring to a boil.
Make the pesto:
- Place the garlic, pumpkin seeds, and parmesan in the bowl of a food processor, and process until very finely chopped.
- Add the spinach, parsley, lemon, salt, and pepper. Process until greens are chopped into the mixture.
- While the motor is running, slowly drizzle in the olive oil until the mixture is smooth, or slightly chunky, according to your preference.
- Place the pesto in a bowl, adjust the salt and pepper if needed. Set aside.
Roll out and Cook the Pasta:
- Cut the pasta dough in half. Using one half at a time, sprinkle some flour on the counter, and roll the pasta very thin, using more flour if needed.
- Roll the sheet of pasta up into one big cigar. Using a knife cut the noodles to your desired width. Gently separate the noodles onto a sheet pan.
- Add a generous amount of kosher salt to the boiling pot of water. Gently drop the noodles into the water. Stir occasionally so they don’t stick together. Cook the pasta about 8-10 minutes.
- Drain the pasta, toss with the pesto, and serve. Garnish with extra parmesan if desired.