Filled Pasta with Tomatoes, Cashew Nuts and Garlic Oil

Summary

Ingredients

For the pasta dough:

• 400 g durum wheat semolina
• 200 ml water
• 1 tablespoon olive oil

For the filling:

• 150 g tomato (s), dried in oil
• 100 g cashew nuts
• 50 g olives, reen
• 20 g sesame seeds
• 0.5 ½ teaspoon, leveled garlic powder
• salt and pepper

Also:

• 6 tablespoon olive oil
• 0.5 teaspoon ½ garlic powder
• oregano
• some herbs for serving
• Parmesan or a vegan alternative to sprinkling on top

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Instructions

1. Put the durum wheat semolina, the water and the tablespoon of olive oil in a bowl and knead to form a dough. In a food processor this takes about 10 minutes on a low setting. Store the dough in the refrigerator until the filling is ready.
2. For the filling, remove the sun-dried tomatoes from the glass and place in a bowl. If you get oil in the bowl, don`t worry. Briefly puree the tomatoes with a hand blender. Chop the cashew nuts very finely. The consistency should be reminiscent of grated parmesan. Roughly chop the olives with a knife. Add cashew nuts, olives, sesame seeds and garlic powder to the tomatoes and mix well. Season the mixture with pepper and, if necessary, salt.
3. Take the dough out of the refrigerator and divide into 6 pieces. Dust the work surface with a little flour. Pull a piece of dough through the thickest setting of the pasta machine. Since the dough has been kneaded well beforehand, there is no need to repeat it. Pull the dough through the pasta machine with the desired setting or thickness. For me it is thickness 4 out of 8. Make sure that the strip of dough is not wider than 10 cm. Place the dough on the work surface. If necessary, simply cut off the dough that is tapered to the left and right and set it aside, so that the dough will be nicely rectangular. Use a teaspoon to divide the filling into small balls on one side of the dough. Fold half without filling over the other half. Press the two halves of the dough together around the filling with your fingers. Now divide the dough strips into individual noodles. Repeat these steps for all 6 pieces of dough.
4. Bring the water with salt to the boil and add the pasta. Cook the pasta for about 5 minutes or just wait for it to rise. Meanwhile mix the 6 tablespoons of olive oil with the garlic powder and oregano.
5. Drain the pasta, portion on plates and drizzle with 2 tablespoons of the seasoned olive oil. Decorate with herbs and sprinkle with parmesan or a vegan alternative if necessary.
6. If there is any filling left, simply mix it with a dash of olive oil and store in a small glass. A delicious pesto is ready.
7. This recipe is not very spectacular, but very tasty. You don`t need any more sauce as the main flavor comes from the filling. I also recommend a really good and tasty olive oil. A light and fruity oil is particularly suitable.

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