Fresh ribbon paste with orange pesto

Name: fresh ribbon paste with orange pesto
Cook time: 40 min
Total time: 70 min
Yield: 4
Cuisine: Italian
Ingredients: 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

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).

Ingredients

Kitchen Stuff

food processor
household foil
rolling pin

Directions

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.
Until done.
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..