Pasta with Pistachio Pesto

1. 1

   To prepare the dough, mix semolina flour and all-purpose flour. Transfer to a table and make a well in the middle. Add the eggs and mix the flour and eggs in circular motions. Knead the dough until smooth. Wrap and let rest for 20-30 minutes.

   30 min

2. 2

   Roast the pistachios in a hot pan and let cool. Wash and dry the spinach and mint. Grate the Parmesan cheese and peel the garlic.

   10 min

3. 3

   In a blender, combine pistachios, spinach, mint, Parmesan cheese, garlic, lemon juice, olive oil, salt, sugar, and pepper. Add a little water while blending. Let the sauce rest for 10-15 minutes.

   5 min

4. 4

   After the pesto has rested, gradually mix it into the naduqi (Georgian cottage cheese) and the filling is ready.

   5 min

5. 5

   Knead the rested dough again and roll it out very thinly using a pasta machine or by hand. Cut into rectangular shapes.

   10 min

6. 6

   Place the filling in the center and glue the corners together, shaping it into tortellini.

   15 min

7. 7

   Bring water to a boil in a pot and add salt. Fresh pasta takes a maximum of 3-4 minutes to cook.

   4 min

8. 8

   In a separate pot, melt the butter over low heat, stirring constantly. Add crushed red pepper flakes, crushed garlic, chopped cilantro, salt, and lemon juice. Remove from heat and pour into a bowl.

   5 min

9. 9

   Transfer the cooked tortellini to the butter sauce, stir, and serve on a plate. Sprinkle with coarsely chopped roasted pistachios and garnish with flowers.

   2 min

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.