← All recipes

🍽️ Apple pasta with miner's lettuce pesto

833 kcal · 30 min · 4 servings

Ingredients

• 100 g dried apple rings
• 300 g spelt whole wheat flour
• salt
• 2 eggs
• 2 egg yolks
• 120 ml rapeseed oil
• 45 g pine nuts (3 tbsp)
• 1 clove of garlic
• 60 g corn salad
• 30 g parmesan
• 1 organic lemon
• pepper
• 2 tart apples
• 15 g butter (1 tbsp)

Instructions

1. 1. Put the apple rings into the blender.
2. 2. Grind the apple rings into fine powder.
3. 3. Mix the apple powder with the flour.
4. 4. Add one teaspoon of salt.
5. 5. Add the whole eggs.
6. 6. Add the egg yolk.
7. 7. Add two tablespoons of rapeseed oil.
8. 8. Knead everything into a smooth dough.
9. 9. Wrap the dough in cling film.
10. 10. Let the dough rest for about one hour at room temperature.
11. 11. Roast the pine nuts in a pan without fat.
12. 12. Remove the pine nuts from the pan when they smell fragrant.
13. 13. Let the pine nuts cool down.
14. 14. Peel the garlic.
15. 15. Wash the miner's lettuce.
16. 16. Spin the miner's lettuce dry.
17. 17. Grate the parmesan.
18. 18. Wash the lemon hot.
19. 19. Pat the lemon dry.
20. 20. Grate the lemon peel finely.
21. 21. Squeeze the lemon juice.
22. 22. Put the miner's lettuce into the blender.
23. 23. Put one tablespoon of pine nuts into the blender.
24. 24. Put the garlic into the blender.
25. 25. Put the parmesan into the blender.
26. 26. Put two to three tablespoons of lemon juice into the blender.
27. 27. Put the lemon zest into the blender.
28. 28. Puree the ingredients for the pesto finely in the blender.
29. 29. Let the remaining oil flow in slowly.
30. 30. Puree the pesto creamy.
31. 31. Season the pesto with salt.
32. 32. Season the pesto with pepper.
33. 33. Season the pesto with lemon juice.
34. 34. Divide the pasta dough into several portions.
35. 35. Roll one portion of dough thinly.
36. 36. Use a pasta machine or a rolling pin to roll out.
37. 37. Cut the dough into narrow ribbon noodles.
38. 38. Dust a surface with flour.
39. 39. Place the noodles on the floured surface.
40. 40. Let the noodles dry until use.
41. 41. Wash the apples.
42. 42. Remove the core of the apples.
43. 43. Dice the apples small.
44. 44. Melt the butter in a pan.
45. 45. Fry the apples in the butter over medium heat.
46. 46. Fry the apples until golden brown.
47. 47. Cook the noodles in boiling salted water.
48. 48. Cook the noodles for about four minutes.
49. 49. Cook the noodles al dente.
50. 50. Drain the noodles.
51. 51. Let the noodles drip dry.
52. 52. Toss the noodles under the apples.
53. 53. Divide the noodles onto four plates.
54. 54. Drizzle the noodles with the pesto.
55. 55. Sprinkle the noodles with the pine nuts.

Nutrition per serving

• kcal: 833
• Protein: 20 g · Fett/Fat: 50 g · Carbs: 75 g