Pasta Pockets with Pesto and Chestnuts

Ingredients

• 200 g Flour
• 100 g semolina
• 3 eggs
• 2 tbsp olive oil
• Salt
• 200 g mixed forest mushrooms (as chosen)
• 1 Shallot
• 1 Garlic clove
• olive oil
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped rosemary
• pepper (ground)
• 0.5 bunch Parsley
• 0.5 bunch Basil
• 1 Garlic clove
• 2 tbsp roasted pine nuts
• 100 ml olive oil
• 3 tbsp freshly grated Parmesan
• Lemon juice
• 1 Egg white
• 350 g cooked chestnuts (vacuum packed)
• 40 g dried, pickled tomatoes (in oil)

Instructions

1. 1.

   Sift the flour and semolina onto a work surface. Create a well in the middle and crack the eggs into it. Add olive oil and a pinch of salt. Knead with hands into a smooth, elastic dough that no longer sticks to the surface. Adjust flour amount as needed. Wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Meanwhile, clean and finely chop the mushrooms for the filling. Peel and finely dice the shallot and garlic; sauté in a hot pan with 2 tbsp oil until translucent. Add mushrooms and cook until their liquid evaporates. Stir in herbs and season with salt and pepper.

3. 3.

   Divide the dough in half and roll thin on a floured surface. Cut small squares (~5x5 cm). Brush edges with egg white, place a spoonful of mushroom filling in the center, fold corners up, and press edges to seal.

4. 4.

   Cook the pockets in boiling salted water for 5-7 minutes.

5. 5.

   In the meantime, rinse basil and parsley, shake dry, and pluck leaves. Peel garlic, finely chop, and blend with herbs and pine nuts in a blender. Gradually add olive oil (and a splash of pasta cooking water if needed) until a creamy pesto forms. Mix in parmesan and season with salt, pepper, and lemon juice.

6. 6.

   Take chestnuts out of the package and roughly break them apart. Drain tomatoes and dice small. Heat 2 tbsp tomato oil in a pan and brown chestnuts all over. Add tomatoes, stir, and season with salt and pepper.

7. 7.

   Remove pockets from water, drain, and plate with chestnuts and pesto. Serve immediately.