# Pesto & Beans Scissor Cut Pasta

You can make fresh pasta in 20 minutes and serve it with pesto and beans.

- Total time: 20 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 200 gm 00 flour
- 2 eggs
- Pumpkin seeds
- Basil leaves
- Garlic cloves
- Parmesan Reggiano
- EVOO
- Sea salt
- Blanched green beans

## Instructions

1. Pot a large pot of salted water on high heat and bring to a boil.
2. Whisk two eggs in a bowl and pour into a well of 00 flour.
3. Using a fork, slowly bring together the eggs into the flour until it makes a pancake batter texture.
4. Using a scraper, cut the flour in from the sides until you have a shaggy dough.
5. Knead the dough for about 8 minutes.
6. Wrap the dough up with cling film until ready to use.
7. Rest the dough for 10 minutes whilst you organize the sauce.
8. Re-knead the dough a couple times to make it smooth.
9. Place all ingredients for the pesto (pumpkin seeds, basil leaves, garlic cloves, Parmesan Reggiano, EVOO) into a food processor except salt and blitz into a pesto-style paste.
10. Finish the pesto with some salt to taste.
11. Blanch green beans in boiling water.
12. Using a pair of scissors, cut small pieces of dough into the rolling boiling water.
13. Cook the pasta for about 4 minutes or until al dente.
14. Save some pasta water.
15. In a bowl, mix together blanched green beans, a few spoons of pesto, and the cooked pasta.
16. Add enough pasta water to create a creamy green sauce.
17. Mix together and then serve hot.

## Equipment

- pot
- bowl
- scraper
- food processor
- scissors

## Tips

- You can scissor-cut the pasta straight into boiling water.
- The pasta will become bigger after being cut.
- For the pesto, you want it thick and chunky so play around with ingredients to your taste.
- When mixing the pasta, pesto, and green beans, add enough slugs of pasta water to create a creamy green sauce.
- Save some pasta water for the sauce.
- For the pesto, place all ingredients into food processor except salt and blitz into pesto style paste.
- Knead the dough for about 8 minutes and then wrap it up with cling film until ready to use.
- Rest the dough for 10 minutes whilst you organise the sauce and re knead it a couple times to make it smooth.
- When ready to cook, using a pair of scissors cut small pieces of dough into your rolling boiling water. You want small pieces cut off the side of your ball and the the pasta will become bigger. Cut quickly and skim around your pasta dough.
- Cook for about 4 minutes or until al dente.
- Finish the pesto with some salt to taste.
- In a bowl, mix together blanched green beans, a few spoons of pesto, pasta and enough slugs of pasta water to create a creamy green sauce.
- Mix together and then serve hot.

## Source

- Original video: https://vm.tiktok.com/ZGd5Ehws4/
- Recipe page: https://www.cliprecipe.com/recipe/08499adc-6c47-4a19-9091-834ae073c2ab
- Extracted: 2025-06-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt