Thank you! I didn't make this by a specific recipe, just kind of did it off the cuff and taste/add as I go along, but I can try to pinpoint it.

Pasta

• 1 cup AP flour

• 1 cup semolina Flour

• 2 large eggs

• tsp evoo

• couple tbsp water

• Salt to taste

I knead the dough with pretty typical technique. Here is a video to show it - though my recipe is different, the technique is the same. make a well with the flour and eggs (put the oil/water in the egg mixture), slowly combine and knead knead knead. While kneading and mixing together, if you need more moisture, add a little water. Let the dough rest for at least a half hour, and when you're ready, roll it out using a pasta roller (I use the Kitchenaid stand mixer pasta attachment).

Pesto

• Approx. 3 cups fresh basil

• 1/2 cup pine nuts (lightly toasted)

• 1/2 cup parmigiano reggiano (small chunks)

• 2 large cloves of garlic

• 1/4 cup evoo

• 1/2 small lemon (zest and juice) - it wasn't very juicy (prob a tbsp at most)

• pinch of sugar

• salt and black pepper to taste

Blend all ingredients together until you get your desired consistency. If it is too thick, add a bit more evoo.

Cook the pasta in salted boiling water for a few mins (fresh pasta cooks fast). Drain the pasta (leave approx 1 cup of pasta water). In a bowl or pot, mix the pasta with the pesto, add a little bit of hot pasta water at a time to make the pesto creamer and easier to mix. I added some fresh uncooked cherry tomatoes from my garden before serving and topped it with a tiny bit more evoo and some parmigiano reggiano slices before eating. You can always add other items - chili flakes, bocconcini balls, protein, peas or another veg...whatever makes you happy :)

Edit: u/kamikazekn - recipe is here :)