herb pasta with wild garlic pesto

for the pasta

1. Place the soft herbs and eggs into a blender and blend on full speed until you have a bright green smooth mixture. This should take approximately two minutes.

2. In a food processor, blend the flour and salt so that the salt fully incorporated. With the machine running, slowly pour the green egg mixture in until it resembles breadcrumbs. Turn the machine off and press the dough in your hands – the mixture should come together and form a moist but not wet ball. Wrap in clingfilm and cool in the fridge for at least 30 minutes or preferably overnight. You can make this mixture in advance as it will last for up to one week in the fridge.

3. Once ready to use, roll your pasta out; a pasta maker produces the most professional results. Flour your work surface and the rollers of the pasta machine, then flatten out the chilled pasta dough with a rolling pin into a rectangle. Set the rollers to their widest setting and roll the pasta through once. Turn the rollers down one notch to the next narrower setting, lightly dust the pasta with flour, and pass the rolled pasta through the rollers again. Repeat this process until the pasta sheets are as thin as you desire; usually, I roll mine to the thickness of 1-2mm, or you can continue until you’ve passed it through the narrowest setting of the machine. When all the pasta is ready, fold it over and cut into strips of approximately 1-3cm. Once cut, lay onto a floured tray to dry.

4. Place a large pan of salted water on the stove and bring to the boil. Once boiling, turn down the heat to a gentle simmer and add a splash of oil to the water. Gently place your pasta into the water and simmer for 2-4 minutes until the pasta is just al dente. Strain your pasta, coat in a little more oil and toss to help stop the pasta sticking together.

5. Season with salt and pepper and serve with a generous spoonful of wild garlic pesto on top and a scattering of fresh wild garlic leaves.

for the wild garlic pesto

1. Preheat your oven to 170°C/Gas Mark 3 and put the nuts on an ovenproof tray. Place your nuts in the oven and roast for 7-10 minutes until lightly golden. Remove from the oven and allow to cool.

2. When cooled, place them into a food processor or pestle and mortar along with the garlic, Parmesan and lemon zest, and blend or bash until you have a beautiful, green paste. Slowly add the oil, scraping down the sides until you have
   a vibrant, green pesto with a sloppy, dropping consistency.

3. Season with lemon juice, and salt and pepper to taste, and place into a sterilised jar. Top up with oil and close the lid. It will keep in the fridge for one to two weeks unopened. Once opened, consume within five days.