Filter
Reset
Sort ByRelevance
Turkishcook
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).
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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..
Blogs that might be interesting
-
15 minSmall disharugula, cucumber, filet Americain, spring / forest onion, Salmon Salad, tuna salad, Ham leek salad, curry powder,stuffed cucumber boats -
15 minSmall disheggplant, sunflower oil, peanut oil, mixed mushrooms, garlic, arugula, Red onion, old cheese, balsamic vinegar, mustard, walnut oil, olive oil,arugula salad with eggplant and fried mushrooms -
25 minAppetizerfresh ginger root, yoghurt mayonnaise, medium dry sherry, garlic, broccoli florets, egg, Sesame seed, flour, oil,fried broccoli florets with ginger garlic sauce -
20 minLunchbaking flour, olive oil, garlic, shallot, vegetable stock, chicken bouillon, nutmeg, cream, blue cheese, parsley,soup of roasted cauliflower with blue cheese
Nutrition
600Calories
Sodium5% DV130mg
Fat66% DV43g
Protein24% DV12g
Carbs13% DV40g
Fiber4% DV1g
Loved it