Stuffed pasta with tomatoes, cashews and garlic oil

Ingredients for 4 servings:

• 400 g durum wheat semolina
• 200 ml water
• 1 tbsp olive oil
• 150 g tomatoes, dried in oil
• 100 g cashew nuts
• 50 g olives, green
• 20 g sesame seeds
• ½ tsp, leveled garlic powder
• salt and pepper
• 6 tbsp olive oil
• ½ tsp garlic powder
• oregano
• some herbs for serving
• possibly Parmesan or a vegan alternative to sprinkle on top

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 50 minutes

vegan

Combine the durum wheat semolina, water, and a tablespoon of olive oil in a bowl and knead into a dough. In a food processor, this takes about 10 minutes on low speed. Store the dough in the refrigerator until the filling is ready. For the filling, remove the sun-dried tomatoes from the jar and place them in a bowl. It’s okay if some oil gets into the bowl. Briefly puree the tomatoes with a hand blender. Finely chop the cashews. The consistency should be like grated Parmesan cheese. Roughly chop the olives with a knife. Add the cashews, olives, sesame seeds, and garlic powder to the tomatoes and mix well. Season the mixture with pepper and salt, if desired. Remove the dough from the refrigerator and divide into 6 pieces. Dust the work surface with a little flour. Pull one piece of dough through the pasta machine’s thickest setting once. Since the dough has been kneaded thoroughly beforehand, there’s no need to repeat the process. Pull the dough through the pasta machine at the desired setting and thickness. For me, it’s thickness 4 out of 8. Make sure the dough strip is no wider than 10 cm. Place the dough on the work surface. If the dough is tapered on the left and right, simply cut it off and set it aside. This will make the dough nice and rectangular. On one side of the dough, use a teaspoon to distribute the filling in small balls. Fold the half without the filling over the other half. Press the two dough halves together with your fingers around the filling. Now divide the dough strip into individual noodles. Repeat these steps for all 6 pieces of dough. Bring water with salt to a boil and add the pasta. Cook the pasta for about 5 minutes or simply wait until it rises to the top. Meanwhile, mix the 6 tablespoons of olive oil with the garlic powder and oregano. Drain the pasta, divide it onto plates, and drizzle each with 2 tablespoons of the seasoned olive oil. Garnish with herbs and, if desired, sprinkle with Parmesan cheese or a vegan alternative. If you have any leftover filling, simply mix it with a splash of olive oil and store it in a small jar. A delicious pesto is ready. This recipe isn’t particularly spectacular, but it’s very tasty. You don’t need any other sauce, as the main flavor comes from the filling. I also recommend a really good, tasty olive oil. A light, fruity oil works particularly well.