Bunny Pistachio Egg Noodles

Ever since I found out how easy it is to make egg noodles and to cut them into shapes, there’s no stopping me.  I dreamed up the idea of this Bunny Pistachio Egg Noodles with Carrot Almond Pesto dish several months ago. Now, finally, I got to test it to bring another addition to this year’s Easter menu. Also, to share it with you all.

Adding ground raw pistachios to the noodle dough is the ticket. Honestly, it’s not brain surgery, but it seems all fancy. At first glance, it may seem like way too much trouble to make your own egg noodles. However,  I am here to tell you, it’s a cinch.

You don’t have to act obsessively like me and cut bunny shapes. Roll out the dough and use a sharp knife to cut the noodles into strips. This works just fine and ovbiously has no affect on the flavor of the dish.  However, you have to admit the Bunny Pistachio Egg Noodles are so cuuuute!

Pistachio & Carrots Combo

The noodles themselves only take a few minutes to throw together. There is a 15 minute drying time. Take advantage of that to create the Carrot Almond Pesto. These tasty Bunny Pistachio Egg Noodles need a worthy partner to accompany their specialness. Well, bunnies and carrots go together, of course. However,  using almonds for pesto can be tricky, as they tend to make the taste too bitter. This version is balanced by the sweetness of the carrots and an added boost from maple syrup.

This recipe is not retricted to Easter. It is a beautiful dish for spring. However, make this Bunny Pistachio Egg Noodle dish any time of the year with any shapw pasta you like. I  hope you love this festive, flavorful vegetarian option for your Easter table as much as I do. Also, wishing you and yours a very happy Easter celebration!

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Bunny Shaped Pistachio Egg Noodles with Carrot Almond Pesto

Course Main Course

Cuisine American

Keyword Bunny-Shaped Pasta, Carrot Almond Pesto, Easter Brunch, easter recipes, Homemade Egg Noodles, Pistachio Egg Noodles

Prep Time 40 minutes

Cook Time 25 minutes

Dry Time 15 minutes

Servings 4

Author Lora Wiley-Lennartz

Ingredients

For the Bunny-Shaped Egg Noodles:

• 2+ 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup ground raw pistachios 3 tablespoons?
• 2 eggs beaten
• 1/2 cup plus 1 tablespoon milk
• 1 tablespoon of butter room temperature

For the carrot almond pesto:

• 4 tablespoons olive oil divided
• 1 onion
• 2+1/2 cups grated or matchstick-cut carrots
• Salt and freshly ground pepper
• 5 tablespoons maple syrup
• 1/2 cup almond meal
• 1/4 cup chopped fresh basil plus a few leaves for garnish
• 5 ounces finely grated Parmesan cheese plus some for garnish

Instructions

Make the Bunny Pasta:

1. In the bowl of your mixer, whisk the flour, salt, and ground pistachios.
2. Use the dough hook attachment to knead in the beaten eggs, milk, and butter.
3. When the dough becomes smooth, turn it out onto a lightly floured surface and roll it out.
4. Use the rabbit cutter to create shapes.
5. Let the rabbit shapes dry for at least 15 minutes before boiling.

Make the Carrot Almond Pesto:

1. Peel and chop the onion into small pieces.
2. Heat 2 tablespoons of the olive oil in a skillet.
3. Add the onion. Cook until transparent and then add the carrots.
4. Add the maple syrup to the pan and caramelize the carrots and onions.
5. Season with salt and freshly ground pepper to taste.
6. In a separate naked frying pan, toast the almond meal.
7. Stir in the almond meal and the fresh basil.
8. Cook for 3-5 minutes, stirring frequently.
9. Transfer the mixture to a food processor or blender, add the Parmesan cheese, and puree.
10. Drizzle in the remaining two tablespoons of olive oil and puree.
11. Scrape the mixture back into the warm pan.
12. Leave it off the heat but cover with a dish or tin foil.

Boil the Pasta & Assemble the Dish:

1. Bring a pot of salted water to a boil and cook the egg noodles for 5 minutes or until al dente.
2. Drain the egg noodles. Toss with a bit of olive oil.
3. Transfer the noodles to a platter, top with or toss with the warm pesto.
4. Garnish with fresh basil leaves and a sprinkle of Parmesan and serve.