Pistachio pesto prawn pasta

Method

1. To prepare the pasta dough, sift the flour into a KitchenAid Stand mixer bowl, attach the dough hook.
2. Add the flour to the bowl, break eggs in a cup and mix with a fork. Add the eggs to the flour and start mixing slowly on speed 1 and working your way up to speed 2-3. Depending on the egg size used, 1-2 tbsp of water can be added if the dough is too dry.
3. When the dough starts to come together and the texture changes to a silky texture turn the machine off. Turn the dough out onto a clean bench, dusted with a little flour and knead for a further few minutes. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Cut dough into 4 pieces and flatten one piece slightly into a neat rectangle, wrapping the remaining pieces in plastic wrap to prevent them drying out.
5. Attach the pasta roller attachment to your KitchenAid Stand Mixer, starting on the widest setting (1), pass the flattened piece of dough through the machine a few times, folding each time to start with. Increase the notch’s 1 at a time up until notched 5 or 6
6. Dust lightly with flour if it starts to stick and if it becomes too long to handle, cut it in half and lay on a dusted tray flat while the remaining dough is rolled out.
7. Attach the spaghetti cutter attachment to your KitchenAid Stand Mixer and pass each sheet of dough through, Hang the spaghetti on a rail to prevent it sticking.
8. When you're ready to cook the pasta, bring a large stock pot of salted water to a boil over high heat. Add the pasta and cook 4-5 minutes until al dente and drain, reserve the drained liquid for the sauce. Drizzle over the pasta a little olive oil to prevent it sticking.
9. To prepare the pesto sauce, finely chop the herbs (basil, mint and parsley) and add to a small mixing bowl.
10. Finely chop the pistachio nuts and add them to the bowl along with the Parmesan cheese, 2 garlic cloves crushed, olive oil, lemon juice and a pinch of sea salt. Stir well to combine and set aside.
11. Heat up a large heavy base fry pan to medium / high heat, add a good drizzle of olive oil and 1 clove of garlic crushed. Sauté until fragrant then add in the prawns and stir. Once the prawns change to a peach colour add the pesto followed by a good spoonful of the reserved pasta water, allow it to come to a simmer. Follow by adding the zucchini ribbons then remove from the heat. Add the pasta, toss and serve.
12. Garnish with fresh basil leaves and a sprinkle of chopped pistachio nuts.