James Martin's fresh pasta with wild garlic and basil pesto

James Martin whips up a super quick fresh pasta dish (made with his super duper pasta maker!) with wild garlic and basil pesto, ahead of his upcoming tour which he promises will delight and entertain.

Expect plenty of live cookery, humour, fast cars and perhaps a solo guitar performance from the king of Saturday morning cooking himself!

Serves: 8

Ingredients

For the fresh pasta dough:

500g 00 pasta flour500g semolina flour8 medium eggsPinch of salt

For the pesto:

1 large bunch basilHandful wild garlicGrated zest and juice of one lemon150g parmesan, grated75g pine nuts, toasted150ml extra virgin olive oilFreshly ground pepper1 jar artichokes in olive oil, drained

Method

• Mix the flours into a bowl and make a deep well in the centre, crack in the eggs and gradually mix the flour into the eggs until you have a dough

• Remove from the bowl onto a floured surface and knead lightly until smooth

• Roll out the dough and cut into desired shapes

• To make the pesto: add the basil, wild garlic, lemon zest and juice, parmesan, pine nuts, olive oil into a food processor and blitz until combined

• Bring a pan of salted water to a rolling boil. Drop in the fresh pasta and cook for 1-2 minutes or until al dente. Drain well.

• Return the pasta to the empty pan and place back on a medium heat. Add the cooked pasta and pour over the pesto, artichokes and season with pepper. Stir until combined and serve immediately with a little more parmesan.