Fettuccine, penne, macaroni, farfalle, linguine or would you prefer Rigatoni? Hardly any food can make so many eyes shine every day as our beloved noodle! Whether short or long, twisted or folded, with filling or without: Hardly any of us do not love it and so it likes to wander back to our plates every week. But finally, in addition to the varied choice of pasta, the large selection of sauces also offers countless options for combining the dough favorite every time. So boredom is not an option here! And family, partners and friends are happy and satisfied in no time! They can also be easily integrated, particularly in everyday stress. If there is a little more time, you should definitely try making the pasta yourself! We promise: it’s worth it!
If you want to treat classic sauces like carbonara, aglio e olio, puttanesca, tomato sauce or bolognese to a break, this is the place for you. Today there is the favorite pasta in the spring variant together with homemade spinach pesto, roasted almond leaves, freshly grated Padana and fresh lemon. Juicy pomegranate seeds give the pasta the finishing touch. We simply do not need any other words apart from “Buon appetito”!
Turmeric pasta recipe
Ingredients pasta for 2-3:
- 150 g durum wheat semolina
- 150 g wheat flour
- 2 tsp turmeric
- 3 very fresh eggs
- plenty of salt
- Pasta machine
Ingredients pesto:
- 150 g flaked almonds
- 1 pomegranate
- 120 ml of olive oil
- 2 cloves of garlic
- 150 g baby spinach
- 1 bunch of flat-leaf parsley
- 60 g sunflower / almond kernels
- Juice from 2 lemons
- 1 parmesan
- Fleur de Sel
- Pizza seasoning
First stir the ingredients for the pasta with a dough hook or the food processor and cover in cling film for 1 hour in the fridge.
In the meantime, lightly brown the flaked almonds in a pan without fat. Halve the pomegranate. First take a bowl and use the spoon to tap the back of the flipped pomegranate seeds vigorously so that the seeds easily fall into the bowl without huge splashes. Then grate the hard cheese finely.
Cut the garlic into thin slices and fry in a little olive oil. Puree together with 50 g grated cheese, chopped leaf spinach, the bunch of parsley, remaining olive oil, sunflower seeds, plenty of salt and lemon juice. Season with pepper and pizza seasoning and put in the fridge.
Roll out the pasta dough with the pasta machine, cut into the desired shape and, once the dough is completely cooked, bite-proof in a saucepan with plenty of boiling salted water, drain, collecting about 100 ml of pasta water. Put the noodles back dripping wet in the saucepan. Mix with the pesto, adding the collected pasta water. Arrange on plates. Serve with freshly ground pepper, the remaining grated cheese, remaining almond leaves, the pomegranate seeds and bacon.
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