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Pappardelle with bacon, potatoes with the salt of Cervia and basil pesto



Ingredients
160 g fresh pappardelle

60 g bacon 2 medium-small potatoes

For the pesto basil pine nuts

pecorino

extra virgin olive oil salt of Cervia


Preparation Prepare the dough for fresh pasta classic (1 egg per 100 g flour), let it rest for 20 minutes as a result, roll out the dough after resting is more elastic and cut with a knife.
For the sauce we start putting to cook the potatoes dipped in a bowl full of salt of Cervia that you will cook in the oven at 200 degrees for about 40 minutes, should be soft and dry at this point in a frying pan, fry the potatoes into chunks with a drizzle of extra virgin olive oil, add the bacon and cook some minute. In between that time
boiled pasta emulsified with an immersion blender all the ingredients of pesto sauce until you get a. Drain the pasta
¾ maintaining a ladle of cooking water, saute in the pan with the bacon and potatoes, add the pesto and if you need a ladle of pasta water and cook into the pan constantly in motion, Serve warm and enjoy your meal.