Fresh Pasta with Chard and Basil Pesto
1 cup swiss chard
1 cup basil
5 slice sun dried tomatoes
1/3 cup almonds
1/2 cup finely shredded romano
1/8 tsp. crushed red pepper
3 large garlic cloves, peeled
1 tsp. freshly grated lemon peel
olive oil for drizzle
salt and pepper to taste
2 eggs, room temperature, lightly beaten
1 tsp. salt
2 cup all purpose flour
4 tbsp. water
In mixing bowl, combine flour and salt. Add the slightly beaten egg and mix. Mixture should form a stiff dough. Add 4 tablespoons water. Mix until well combined and then using dough hook mix on medium speed 5 more minutes.
Place dough in the pasta machine and roll it through. Run it through the machine a couple of times on the first level.
Using pasta machine or rolling pin, roll dough out to desired thickness.
With machine or knife, cut into strips of desired width. (I personally like fettucine cut)
Cook for about 7 minutes in boiling water. Drain.
Toast almonds until fragrant in a 300 degree oven about 5 minutes.
Snip stems off chard and basil. Peel garlic and grate Romano Cheese and lemon peel.
Pulse almonds in a food processor until chopped. Add chard, basil, cheese, lemon peel, garlic, sun dried tomatoes, and crushed red pepper. Pulse until fine.
While food processor is running pour olive oil in a thin stream until it is a thick paste.
Toss with warm pasta and serve with additional shredded Romano Cheese.