Head Chef at The Grapevine Bistro, David Bennett created the dish for the Hampshire Food Festival - Hampshire Pasta with Watercress and Basil Pesto, with flour sourced from Botley Mills in Botley and watercress from The Test Valley.
David launched this tasty dish at Henrietta Green's "Food Lovers Fair" in Godalming when he gave a live demonstration of fresh pasta making and enthusiastically served up steaming portions of his pasta dish to hundreds of eager foodies !
This delicious pasta dish could not be simpler, it's quick and easy to prepare and full of natural, healthy ingredients!
Serves 4 large portions.
FOR THE PASTA
1lb/450g Botley Mills Flour
3 eggs
Pinch of salt
2 tablespoons cold water
FOR THE PESTO
1 bunch Test Valley watercress (leaves only)
2 bunches of basil (leaves only)
4oz/125g pine nuts
4oz/125g parmesan cheese
15 fl oz/450ml olive oil
Pinch salt and pepper
2 cloves of garlic
To make the pasta
Combine all ingredients in a food processor, mixing until they come together in a "play-dough" type consistency. Wrap in cling film and leave to rest for 1 hour in the fridge.
Cut into small pieces and roll through a pasta machine. Cook pasta in boiling salted water for one minute.
To make the pesto
Combine all the ingredients in a food processor and mix until pured.
To serve
Simply stir the pesto into the hot pasta and serve!
With thanks to David Bennett, Head Chef at The Grapevine Bistro, Odiham.
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