Spaghetti with Pistachio Pesto

mateo.kitchen

Maggie

subheading: For the dough:

260g/9oz of Italian 00 flour, plus more for dusting

2 whole eggs 3 egg yolks

subheading: For the pesto:

150g/5oz pistachio kernels

juice of ½ lemon

½ bunch of mint, leaves picked, stalks discarded

bunch basil, leaves picked, stalks discarded

250ml/½ pint of olive oil

2 whole burrata (½ for each person), to serve

Directions at mateo.kitchen

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