edible flowers and small basil leavesie Calendula, pansy, cornflower, Dianthus
For the pesto
80gramsshelled pistachiostoasted
large handful of pea shoots
20basil leaves
4tbspolive oilextra virgin
60gramsgrated Parmesan
2tbsp lemon juice
2cloves of garlic
salt and pepper
Instructions
To make pasta, sift the flour on the table into a mound, make a well in the centre. crack the eggs in and mix with a fork. Mix it until a paste is formed then start bringing in a bit of flour from around the edge a little at a time until its combined, then use your hands to mix the rest and knead it into a ball. Let rest for 20 mins covered. Roll out the pasta sheet to as thin as you can using a pasta rolling machine. add the herbs and flowers and press on. Space them out over half of the pasta sheet, remembering that they will stretch and change size and then fold the other half of dough over and press together. Turn the pasta machine back up to two thicknesses wider than the one it was last rolled through before you added the herbs/flowers and roll through, then turn it down to the next thickness and roll through again until it Is nice and thin. Cut into strips. Boil a pan of salted water and cook for about three minutes. Meanwhile add pesto and a bit more oil in a pan. Once pasta is cooked add to the pan of pesto and add a small ladle of the cooking water. Serve with grated cheese and more flower petals
To make pestoadd all the ingredients in a food processor until finely chopped.