Homemade Rye Pasta With Pesto And Roasted Tomatoes Recipes
HOMEMADE RYE PASTA WITH PESTO AND ROASTED TOMATOES
Comfort food at its best! A hearty Italian dish, with homemade fettuccine rye pasta, freshly made pesto and roasted tomatoes with garlic.
Provided by The Awesome Green
Categories Vegetarian
Time 50m
Number Of Ingredients 18
Steps:
- To prepare the pasta, mix the flours with salt in a big bowl, make a hole in the middle, add the beaten egg and water, whisk to combine and knead for 10 minutes to obtain an elastic dough. Set aside to rest for 30 minutes.
- Put the pesto ingredients in a food processor and pulse to obtain a creamy mixture. Transfer in a serving jar.
- Wash the tomatoes with plenty of water, drain well and cut in quarters.
- Heat the oil over medium heat in a cast-iron skillet, add the crushed garlic and fry for 30 seconds, just to flavor the oil.
- Add the tomatoes, wine and freshly ground black pepper, stir to combine, cover the skillet with a lid and let simmer for 5-7 minutes over low heat, until the liquid starts to thicken. Remove from the heat.
- Roll the pasta dough as thin as possible with a rolling pin on a well-floured surface, or use a pasta machine. Use a sharp knife to cut fettuccine strips, powder them with rye flour so they don't stick, and simmer in salted water for 2-3 minutes, for al dente texture.
- Drain water and add the pesto in the pan. Mix well to combine.
- Distribute on serving plates, top with roasted tomatoes and a drizzle olive oil.
- Serve right away.
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