Ingredients

• 300g/10½oz plain flour
• plus extra for flouring
• 3 free-range eggs
• 1 tbsp olive oil
• plus extra for drizzling
• 2 tbsp olive oil
• 3 tbsp pine nuts
• 1 garlic clove
• peeled
• large handful rocket
• salt and freshly ground black pepper

Directions

• For the pasta
• place the flour
• eggs and olive oil into a food processor and pulse until combined.
• Turn the dough out onto a lightly floured surface and knead briefly until smooth. Cut the dough in half and set one piece aside.
• Roll out one half of the dough until 1cm/½in thick
• then feed it through a pasta machine. Start on the thickest setting
• passing the sheet through several times and lowering the setting until it reaches the thinnest setting. Slice the pasta sheet into ribbons 1cm/½in wide. Repeat the process with the rest of the dough.
• Place the pasta into a large saucepan of boiling salted water and cook for 2-3 minutes
• until al dente. Drain well
• place into a large bowl and drizzle with olive oil.
• For the rocket pesto
• place all the pesto ingredients into a small food processor and blend until smooth.
• To serve
• pour the pesto over the pasta and stir well to coat. Place the pasta into two serving bowls.