Pasta roll with lamb's lettuce pesto

Name: Pasta roll with lamb's lettuce pesto
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Ingredients: 1 Noodle dough; 60 g Pine nuts; 125 g Lamb's lettuce; 80 g Parmesan (piece); 3 Garlic cloves; 150 ml Olive oil; 200 g Whipped cream; 7-10 Tbsp salt, pepper; 500 g Tomatoes; 250 g Buffalo mozzarella; 150 g dried tomatoes; 7-10 Tbsp Grease

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 8

1 Noodle dough
60 g Pine nuts
125 g Lamb's lettuce
80 g Parmesan (piece)
3 Garlic cloves
150 ml Olive oil
200 g Whipped cream
7-10 Tbsp salt, pepper
500 g Tomatoes
250 g Buffalo mozzarella
150 g dried tomatoes
7-10 Tbsp Grease

Directions

1
Prepare the pasta dough and let it rest. For the pesto, roast pine nuts in a pan without fat until golden brown. Take them out and let them cool down. Select the lamb's lettuce, wash and drain. Grate the parmesan.
2
Peel and coarsely chop the garlic. Puree pine nuts with lamb's lettuce, 50 g parmesan, garlic and oil. Stir in 125 g cream. Season to taste with salt and pepper.
3
Wash the tomatoes. Dice mozzarella, fresh and antipasti tomatoes. Mix everything and season with little salt and pepper.
4
Halve the pasta dough and roll out into a thin rectangle (approx. 35 x 50 cm). Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). 1⁄3 Spread the pesto on the dough. Spread half the tomato filling on top, roll up.
5
Place in one half of a greased ovenproof dish.
6
Process the second half of the dough in the same way, also place it in the mould. Mix the rest of the pesto and cream. Pour over the rolls. Sprinkle with the rest of the Parmesan. Bake in a hot oven for about 30 minutes.