VEGAN TAGLIATELLE WITH ROCKET AND NUTS PESTO

with Brak komentarzy

 

Pasta. We love it, especially when it’s homemade pasta. Here’s the recipe for vegan (egg-free) tagliatelle with amazing rocket and nuts pesto. All you need is the fork and then enjoy the taste of this pasta!

 

 

Ingredients (serves 4):


 

Basic dough:


310g semolina flour
200ml warm water
½ tsp salt
2 tbsp ground flaxseed
2 tbsp olive oil

 

Pesto: 

 

 

2 handfuls rocket

 

1 handful basil

 

2 tbsp shelled pistachios
1 tbsp cashew nuts
8 tbsp olive oil
salt
black pepper

Instructions:

Sift the flour into a large mixing bowl. Add salt, flaxseed meal and water. Knead the dough. After a few minutes, add the olive oil. Leave the dough in the fridge for about 20 minutes.
Roll the dough as thin as possible and cut it into approx. 1cm wide ribbons of pasta.

 

 

 

Put the rocket, basil and ground nuts into a blender. Add olive oil, season with salt and pepper and blend until the mixture is smooth.

 

Cook the pasta ribbons for about 3-4 minutes in a boiling salted water. Then drain pasta and mix it with pesto. Enjoy!
*Recommended salad: tomatoes with basil and olive oil