Fresh ribbon paste with orange pesto
A tasty Italian recipe. The vegetarian starter contains the following ingredients: flour (to pollinate), eggs, olive oil (2 1/2 tablespoons), pecorino (cheese) (piece), orange (scrubbed and peeled grated), spinach (fresh (bag a 300 g) )), garlic, almond shavings ((bag of 45 g), toasted) and celery (in narrow strips).
- 200 g flour to pollinate
- 2 Eggs
- 100 ml olive oil 2 1/2 tablespoons
- 50 g pecorino (cheese) piece
- 1 orange scrubbed and peeled grated
- 50 g Spinach fresh (bag a 300 g)
- 1 toe garlic
- 2 tablespoons almond shavings (bag of 45 g), roasted
- Bush celery in narrow strips
Knead the flour and the eggs with el oil and a pinch of salt into a smooth dough.
Leave it wrapped in cling film for at least 30 minutes.
Grate 3 tbsp pecorino and press out 1 orange half.
Grind the spinach with the garlic in the food processor.
Add 2 tbsp orange juice, the grater, the almond and the grated cheese.
Add 100 ml of oil while turning.
Season the pesto with salt and pepper.
Dust the dough with flour; roll out the rolling pin or pasta machine into elongated sheets of 1 mm thickness.
Roll up each sheet loosely.
Cut off 3-4 mm bars, place on a floured work surface.
Boil the pasta in plenty of water with salt in 4-5 minutes until al dente.
Heat 2 tbsp oil in a frying pan and fry the celery for 5-6 min.
Remove the pan with celery from the heat and pour the pasta with 4 tbsp of pesto.
Serve the pasta on 4 plates, scoop up the remaining pesto and scrape (with a peeler) the rest of the pecorino over the pasta..
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