Apple Pasta with Arugula Pesto

Ingredients

• 100 g dried apple rings
• 300 g spelt whole‑grain flour
• Salt
• 2 Eggs
• 2 egg yolks
• 120 ml rapeseed oil
• 45 g pine nuts (3 tbsp)
• 1 Garlic clove
• 60 g arugula
• 30 g Parmesan
• 1 Organic lemon
• Pepper
• 2 tart apples
• 15 g Butter (1 tbsp)

Instructions

1. 1.

   Blend the apple rings finely in a mixer. Mix apple powder with flour and 1 tsp salt. Add eggs, egg yolks and 2 tbsp rapeseed oil, knead into a smooth dough. Wrap in foil and let rest at room temperature for about an hour.

2. 2.

   Roast pine nuts in a dry pan until fragrant, then remove and cool. Peel the garlic. Wash and dry the arugula. Grate Parmesan. Rinse the lemon hot, pat dry, grate zest finely, and squeeze juice. In a blender combine arugula, 1 tbsp pine nuts, garlic, Parmesan, 2–3 tbsp lemon juice and zest; slowly add remaining oil while blending until creamy. Season with salt, pepper and extra lemon juice.

3. 3.

   Divide dough into portions and roll thinly with a pasta machine or rolling pin. Cut into narrow ribbons and let dry on a lightly floured surface until ready to use.

4. 4.

   Wash, core and dice the apples. Melt butter in a pan and brown the apple cubes over medium heat until golden.

5. 5.

   Meanwhile cook pasta in boiling salted water for about 4 minutes until al dente. Drain, set aside and toss with the browned apples.

6. 6.

   Serve pasta on four plates, drizzle with pesto and sprinkle toasted pine nuts on top.