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Pici with spinach pesto and ricotta
Author: Claudia Brick
Ingredients
Pici
  • 250 g plain flour
  • 50 g semolina flour
  • 3 eggs
  • 1 tablespoon olive oil
  • 1-2 tablespoons lukewarm water if needed to bring the pasta dough together.
Spinach pesto
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 2 cloves garlic crushed
  • 3-4 handfuls baby spinach
  • 1/4 cup toasted pinenuts
  • 1/2 cup grated parmesan
  • 1/2 cup fresh basil
  • 1/4-1/2 cup pasta water reserved
  • salt and pepper
  • 150 g good quality ricotta
Instructions
Pici
  1. Combine the flours in a small bowl. Add the eggs and olive oil and use a spoon to mix to combine. Add a tablespoon of warm water if it seems too dry. You should be able to use your hand to bring it all together into a cohesive dough. Knead for 5-10 minutes until smooth and springy, not sticky or rough.
  2. Cover and leave to rest for 30 min to an hour.
  3. Bring a large pot of water to the boil for the pasta and salt generously.

  4. To roll out the pasta, cut the dough into 4 chunks. Take one piece and shape it into a rectangle (see photograph) and cut into 1cm slices. Use your hands (NOT floured) to roll out into a string. Go thinner than you imagine the pasta being - it will spring back a bit and also swell while cooking. Set each piece aside on a semolina dusted tray while you roll out the rest.

Spinach pesto

  1. Prepare the sauce ingredients before you cook the pasta - it all happens quite quickly at the end.

  2. Boil the pasta for 3-5 minutes (depending on thickness) until al dente - taste to check. While it’s boiling, make the sauce. Scoop up a mug-full (at least a cup) of pasta water to make the sauce - the gluten in the pasta water helps the sauce become silky and cling to the pasta.

  3. To make the sauce: in a separate pot over medium heat, melt the butter and olive oil. Add the crushed garlic and sizzle for a minute. Add the spinach and a ladleful of pasta water (approx 1/4 cup) and use tongs to move around until wilted. Add the toasted pine nuts, parmesan and salt and pepper. Transfer to a high speed blender or food processor (vitamix or bullet blender or similar), add the basil and blitz on high until you have a cohesive green sauce.

  4. Drain the pasta and transfer back to the pot over a low heat. Tip in all the green sauce, using some of the extra saved pasta water to wash out all the bits in the blender. Toss the sauce through the pasta, adding a bit of extra pasta water as needed to make it the right consistency.
  5. Serve up with dollops of fresh ricotta.