🍋🌿✨Silky fresh pasta wrapped in a bright, zesty parsley & arugula pesto — restaurant-style comfort with a fresh spring twist. Would you try this vibrant green pasta at home? 😍 @cookwithfez For the pasta dough: 2 cups all-purpose flour (300g) 2 large eggs 3 egg yolks For the pesto: 2 packed cups fresh parsley (leaves and stems) (200g) 1 packed cup arugula (100g) ⅓ cup toasted cashews (45g) 1 garlic clove ¼ cup grated cheese (Parmigiano Reggiano or similar) (30g) 5 tablespoons extra virgin olive oil (75ml) 1 lemon (zest + juice) Pinch of salt 1 ice cube Optional for finishing: Chili oil 👩‍🍳 Preparation On a clean work surface, mound the flour. Add the eggs and egg yolks in the center. Begin mixing from the center outward, gradually incorporating the flour. Knead the dough vigorously for 10 minutes. The extra yolks make the dough firmer, but they also give it strength and elasticity. Wrap the dough and let it rest for 30 minutes. In a blender, combine parsley (including stems), arug...