Pesto Pasta

Ingredients:
10oz plain flour
2 large eggs
1 tsp pesto 
2 tsp olive oil (and a little more may be needed to sprinkle on the dough if it is too dry)

Method:
Place the flour into a large mixing bowl and make a hole in the centre
Add the eggs, pesto and oil into the hole in the flour and mix them around with a knife
Slowly begin to incorporate the flour until, using your hands, the mixture come together into a ball of dough - if it is too dry at this point sprinkle a few additional drops of olive oil on to the dough
Knead for about 2 minutes until the dough becomes smooth
Wrap the dough in cling film and leave in the fridge to rest for about 2 hours

A pasta machine is needed to roll out the dough and to cut it into tagliatelle or spaghetti 

Cook the pasta in a pan of boiling water for around 5 minutes (timing will depend on the thickness of the pasta)

This will make enough pasta to serve 2 to 3 people

To make the pasta darker green use more pesto and less olive oil

I cut the pasta into tagliatelle.  
Whilst the pasta was cooking I heated up about a glass of white wine in a large pan, added in two chopped red chillies and once boiling, added in some raw king prawns.  
The prawns cooked, and became pink, within about one minute. 
The drained pasta was added into the pan with the wine and prawns and mixed together.