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