Ever since I found out how easy it is to make egg noodles and to cut them into shapes, there's no stopping me.
I dreamed up the idea of pistachio flavored egg noodles dish several months ago and finally got to test it with this Easter recipe, adding ground raw pistachios to the noodle dough.
At first glance, it may seem like way too much trouble to make your own egg noodles but I am here to tell you, it's a cinch.
You don't have act obsessive like me and cut bunny shapes. Rolling out the dough and using a sharp knife to cut the noodles into strips works just fine. You have to admit, however, the bunnies are so cuuuute!
Using almonds for pesto can be tricky as they can make the flavor too bitter. This version is balanced by the sweetness of the carrots and an added boost from agave syrup.
I hope you love this festive, flavorful vegetarian option for your Easter table as much as I do.
Bunny Shaped Pistachio Egg Noodles
Prep Time: 40 minutes
Dry Time: 15-30 minutes
Cook Time: 20 minutes
Yield: 4 servings
For the Rabbit Shaped Egg Noodles:
(You will need a miniature rabbit-shaped cutter, about 1.5" or just cut the noodles into strips.)
- 2 + 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup ground raw pistachios (3 tablespoons?)
- 2 eggs beaten
- 1/2 cup plus 1 tablespoon milk
- 1 tablespoon of butter, room temperature
- Whisk the flour salt and ground pistachios in the bowl of your mixer.
- Use the dough hook attachment to knead in the beaten eggs, milk and butter.
- When the dough becomes smooth, turn it out onto a lightly floured surface and roll it out.
- Use the rabbit cutter to create shapes.
- Let the rabbit shapes dry for at least 15 minutes before boiling.
For the carrot almond pesto:
- 4 tablespoons olive oil divided
- 1 onion
- 2+1/2 cups grated or matchstick cut carrots
- Salt and freshly ground pepper
- 5 tablespoons maple syrup
- 1/2 cup almond meal
- 1/4 cup chopped fresh basil, plus a few leaves for garnish
- 5 ounces finely grated parmesan cheese, plus some for garnish
- Peel and chop the onion into small pieces.
- Heat 2 tablespoons of the olive oil in a skillet and add the onion. Cook until transparent and then add the carrots.
- Add the maple syrup to the pan and caramelize the carrots and onions.
- Season with salt and freshly ground pepper to taste.
- In a separate naked frying pan, toast the almond meal.
- add the almond meal and the fresh basil to the pan. Stir to combine and cook for about 3-5 minutes, stirring frequently.
- Transfer the mixture to a food processor or blender, add the parmesan cheese and puree. Drizzle in the remaining two tablespoons of olive oil and puree.
- Scrape the mixture back into the warm pan
- Bring a pot of salted water to a boil and cook the egg noodles for 5 minutes or until al dente.
- Drain the egg noodles. Toss with a bit of olive oil.
- Transfer the noodles to a platter, top or toss with the warm pesto. Garnish with fresh basil leaves and a sprinkle of parmesan and serve.