Trompette pesto pasta

Method

1. In a food processor, whizz the mushrooms and garlic with 1 tablespoon of the olive oil into a paste. Place the flour in a large bowl, make a well in the middle then pour the beaten eggs and the trompette mixture into it.
2. Using a fork, whisk the flour into the egg mixture from the outside in, until the mixture comes together, then shape the mixture into a ball with your hands. On a lightly floured surface, knead the dough for 10 minutes until firm and glossy. Divide the dough into eight pieces and wrap all but one in clear film or plastic wrap.
3. Roll the first piece of dough into a rectangle that will fit into the pasta machine and dust with semolina. Set the machine to the third thinnest setting. Feed the pasta through the machine twice, dusting with semolina as you go. Change the setting to the second thinnest setting and feed the pasta through once, then again on the thinnest setting. With a sharp knife, slice into strips, then lay on baking parchment and cover with a clean, damp dish towel. Repeat with the remaining pasta balls, layering each batch with a sheet of baking parchment.
4. In a large pan, cook the pasta in boiling water for 3–5 minutes, drain and refresh. Coat the pasta with the remaining olive oil, orange zest and juice, thyme, parmesan and crushed pistachio nuts, and season with salt and crushed pink peppercorns. Divide between four warmed plates and serve immediately.

Recipe from food writer Liz O’Keefe’s upcoming The Mushroom Cookbook co-authored with the Mushroom Man Michael Hyams. Due to be published spring 2017 – you can pre-order your copy here.

Image by Jon Ashford; copyright Anness Publishing Ltd.