Scallion Walnut Pesto & Scissor Cut Noodles
With a roasty toasty walnut pangrattato!
Will I ever stop making these noodles? Oh, I’m just getting started.
Serves 2
Ingredients
200g plain flour
100g lukewarm water
1/4 tsp salt
25g unsalted butter
1/3 cup toasted and finely chopped walnuts (3 tbsp for pangrattato, rest for pesto)
1/2 cup panko breadcrumbs
3 tbsp roughly chopped parsley leaves
1/4 tsp salt
1 garlic clove
1 anchovy fillet
1/2 lemon juiced
Chopped walnuts
8 scallion stalks, whites and tops chopped off
2 tbsp neutral oil
1/4 cup parsley stem and leaves
1/4 cup parmesan cheese (plus extra to finish)
1/4 extra virgin olive oil
1/4 tsp salt
1/8 tsp black pepper
Method
For the noodle dough, combine flour, water and salt in a mixing bowl until a dough forms. Knead for five minutes then wrap in cling film and set aside for twenty minutes.
Make the walnut pangrattato in a pan over medium heat. Add butter until gently sizzling then toss to combine three tablespoons of finely chopped walnuts and panko breadcrumbs. Stir and toss continuously until golden brown and fragrant. Switch off the heat then stir in chopped parsley leaves. Set side.
For the scallion pesto, in the same pan (make sure there are no residual breadcrumbs) add one tablespoon of neutral oil over medium heat. Once oil is hot, add your scallion stalks and char until blackened on one side. Season with salt then set aside.
In a blender or food processor, combine garlic, anchovy, remaining walnuts, lemon juice, scallions, parsley, parmesan, extra virgin olive oil, salt and pepper and blend until smooth. Set aside.
To cook the noodles, salt a pot of boiling water and reduce to a gentle simmer. Remove your noodle dough from cling film and with a pair of kitchen shears, trim off around half a centimetre sections off the edge directly into the pot of water. Once complete, raise the heat until water is bubbling and noodles begin floating, around three minutes. Save one cup of noodle water and strain the noodles and set aside.
In a pan, add your remaining tablespoon of neutral oil and three generous tablespoons of scallion pesto per noodle portion. Bring to a gentle sizzle, then thin the sauce out with noodle water a tablespoon at a time. Once the sauce is silky, combine half your noodles to the pan and toss to combine. Immediately plate, topping with as much pangrattato to your liking and an extra grating of parmesan cheese. Enjoy!