Ingredients for 4-5 servings
- 400 g wholemeal flour type 405 oder 550
- 4 organic eggs
- 2 tbs olive oil
- 1 pinch of sea salt
- flour for the working top
- 4 handful fresh, organic rocket
- 1/2 avocado
- 100g pine nuts
- 100g parmesan
- 1/2 cup of olive oil
- 1/2 – 1 clove of garlic
- sea salt
This is a variation of the basic pasta recipe I posted some days ago. When I’m in a hurry I prefer food with pesto-toppings. You can fast and simply prepare it and keep it in the fridge for one week at least. Besides that, I love food that is colored in a natural way, and the color of beets is unrivaled and one of my favorites for sure. That’s why I quickly decided to color my pasta with beets this time.
Cook the beet for 30-40 minutes. Peel it, mix it and allow the purree to drip off overnight. Alternative you can vaporize and grind it. Then prepare the pasta dough as suggested in the basic pasta recipe. Simply add the purree or the grinded beet to the main ingredients. Knead it at least ten minutes. Check, if the dough is firm enough. Maybe you have to add more flour to make it handy enough for the pasta maker. The dough has to rest for at least 30 minutes afterwards.
In the meantime you can prepare the pesto. Heat the pine nuts in a pan without oil. Take them off the stove if they start to smell good. Pick the rocket in small pieces and cut the garlic finely. Grind the parmesan and put all of the ingredients in a suitable bowl or bin. Add the olive oil and mix everything with an electric mixer – the pesto shouldn’t be too pasty in the end. Crush the avocado with a fork and fold it into the mixture afterwards. Season your pesto with sea salt, if necessary. The pesto should rest in the fridge for one hour at least.
Now you can go on with the pasta. Don’t forget to salt the pasta sheets properly. It’s much easier to cut the pasta if you give a little bit of flour on the top and the bottom of the prepared pasta sheets. Cook the fresh pasta in salted water for 2 minutes finally. Add some pesto and fresh rocket, if you like. Enjoy!