Hand-made Pasta Alla Chittara with Kale & Pistachio Pesto

Combine all ingredients except oil, salt, and pepper in a food processor
While blending, gradually stream in olive oil until smooth and emulsified, then season to taste with salt and pepper

Use 1 lb. of dried linguini if you don’t want to make your own pasta

Shape flour into a mound on a clean work surface.
Make a well in the center, break eggs into well, and add olive oil.
With a fork whisk eggs until broken up and then begin to incorporate a little flour from the well’s inner edge.
Continue stirring small amounts of flour into the egg until the egg is not runny and a loose scrappy dough has formed.
Mound into a ball and knead for approx. 10 minutes or until the pasta is smooth and slightly stretchy
Wrap tightly in plastic wrap and allow to rest for at least one hour.
Portion dough into 8 pieces and working one piece at a time roll dough into 1/8” sheet using plenty of bench flour to keep the dough from getting sticky. Roll over a chittara or cut with a kitchen knife and dust the noodles with flour before storing them on a sheet pan. Keep dough balls covered in plastic when not being rolled and repeat until all the noodles are cut.
Cook in salted boiling water until tender approx. 3 minutes (could be 4 minutes depending on how thin it was rolled)
Strain pasta reserving 1/3 cup of pasta water and finish the sauce

½ cup of crème Fraiche

1 batch of pesto

1/3 cup of reserved pasta water

Parmesan to garnish

In a pot large enough to hold all pasta and sauce, and with the heat on medium, add reserved pasta liquid and pesto & stir until emulsified.
Add crème Fraiche, stir to mix, add pasta, and cook with the sauce for about 30 seconds stirring frequently to coat noodles let sit for 1 minute.
Season to taste with salt and pepper.
Serve in warm bowls and garnish with grated parmesan.