Spicy Pepper Pesto with Tuscan Noodles
Tuscan Pasta Noodles:
2 cups all-purpose flour
1 tablespoon Seasons Coratina Extra Virgin Olive Oil
1 teaspoon salt
1 teaspoon Tuscan Blend Spice Mix
Spicy Red Pepper Pesto
2 each red bell peppers, roasted
4 tablespoons Seasons Coratina Extra Virgin Olive Oil
1/4 cup walnuts
1 garlic clove, peeled
1/2 teaspoon Roasted Garlic Premium Salt
1 teaspoon Tuscan Spice Blend
fresh chopped basil for garnish
Mound your flour on a clean, flat, work station (the countertop is perfect). Make a large well in the center. Crack eggs into the well, add oil, salt, and seasonings. Using a fork, whisk the wet ingredients (and seasoning) together.
Slowly begin incorporating the flour into the center, working your way around the edges and maintaining the ‘well’. Once enough of the flour has been incorporated into a very loose dough, switch to using your hands, and continue to fold the ingredients together. Knead the dough for about 5-10 minutes, or until the dough is elastic and a little tacky (not sticky). Portion the dough into quarters and wrap each quarter with plastic wrap (or a clean kitchen towel). Let rest for 30 minutes. Once the dough has rested, sheet and shape or cut into noodles.
To cook your noodles, bring a large pot filled with salted water to a boil. Add noodles, stir and cook for 2-3 minutes or until just tender. Drain and rinse the noodles and set aside.
Combine pesto ingredients (peppers, EVOO, walnuts, garlic, salt, Tuscan blend) in a food processor, blend until smooth. Transfer pesto to a large skillet and heat over medium, stirring frequently. Once the pesto is hot, add cooked noodles and toss until coated. Sprinkle with basil before serving.