Cappelletti with dried tomatoes and rocket pesto

Name: Cappelletti with dried tomatoes and rocket pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 collar (150 g) Rocket; 50 g Parmesan cheese; 1 Garlic clove; 60 g Macadamia nuts; 75 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g dried tomatoes; 2 packets (250 g each) Ham-Ricotta-Cappelletti; 1 TEASPOON Butter or margarine

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 collar (150 g) Rocket
50 g Parmesan cheese
1 Garlic clove
60 g Macadamia nuts
75 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g dried tomatoes
2 packets (250 g each) Ham-Ricotta-Cappelletti
1 TEASPOON Butter or margarine

Directions

1
Wash the rocket, dab dry and cut roughly into strips. Finely grate 40 g Parmesan cheese. Peel garlic. Finely chop the macadamia nuts, 2/3 of the rocket and garlic in the universal chopper.
2
Stir in olive oil and grated parmesan. Season with salt and pepper. Cut tomatoes into fine strips. Cook the cappelletti in plenty of boiling salted water for 2 minutes. Drain, rinse cold and drain well.
3
Heat the fat in a frying pan. Toss the cappelletti and tomatoes in the hot fat for 1-2 minutes. Mix with rocket and pesto. Cut the rest of the Parmesan cheese into little curls with a peeler and sprinkle on the Cappelletti.