Parance with tomato and walnut pesto, rocket and goat’s cheese

Parance with tomato and walnut pesto, rocket and goat’s cheese

приготовление

Make the pesto by blending the dried tomatoes, walnuts, garlic, thyme, half the goat’s cheese and 1 pinch each of salt and pepper in a food processor. Without cleaning the food processor, use it to prepare the pasta. Do this by using short pulses to mix the flour, ½ teaspoon of salt and 55 ml water to form a smooth dough. Roll out the dough lengthwise and cut into strips measuring approx. 0.5 cm wide by 5 cm long. Cook the pasta in hot, salted water for 2 minutes. Meanwhile, heat the pesto in a pan over a medium heat, add the prepared pasta directly, pour on the cream and simmer for a further minute. If necessary, add a little pasta water. Serve immediately, garnishing with fresh rocket and the remaining cheese.

Serves two

  • 50 g dried tomatoes in oil
  • 15 g crushed walnuts
  • 1 small, pressed garlic clove
  • 1 tsp fresh thyme leaves
  • 30 g mature goat’s cheese, grated
  • 100 g spelt flour (type 630)
  • 30 g soya cream
  • Natural or sea salt, ground pepper, a little fresh rocket

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