Pasta mista per due

Name: Pasta mista per due
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 TABLESPOONS Walnut kernels; 1 (approx. 150 g) small zucchini; 20 g Parmesan (piece); 7-10 Tbsp Juice from 1⁄2 Lemon; 1 TABLESPOON Olive oil; 7-10 Tbsp salt, pepper; 100 g Raclette cheese (piece); 50 g cooked ham in wafer-thin slices; 1⁄2 Federation Chives; 2 TABLESPOONS Roasted onions; 1 can(s) (425 ml) Tomatoes; 50 g Roasted peppers (glass); 1 small onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 TEASPOON Tomato paste; 7-10 Tbsp salt, pepper, sugar; 20 g Parmesan (piece); 200 g Spaghetti; 1 package (250 g) Tortelloni

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 TABLESPOONS Walnut kernels
1 (approx. 150 g) small zucchini
20 g Parmesan (piece)
7-10 Tbsp Juice from 1⁄2 Lemon
1 TABLESPOON Olive oil
7-10 Tbsp salt, pepper
100 g Raclette cheese (piece)
50 g cooked ham in wafer-thin slices
1⁄2 Federation Chives
2 TABLESPOONS Roasted onions
1 can(s) (425 ml) Tomatoes
50 g Roasted peppers (glass)
1 small onion
1 Garlic clove
1 TABLESPOON Olive oil
1 TEASPOON Tomato paste
7-10 Tbsp salt, pepper, sugar
20 g Parmesan (piece)
200 g Spaghetti
1 package (250 g) Tortelloni

Directions

1
For the pesto, roast walnuts in a pan without fat. Take them out and let them cool down.
2
In the meantime clean, wash and coarsely grate the zucchini. Finely grate the parmesan and chop the walnuts coarsely.
3
Blend nuts, parmesan, lemon juice and 1 tablespoon of oil well with a hand blender. Stir in the zucchini. Season to taste with salt and pepper.
4
For the paprika-tomato sauce, drain the canned tomatoes, collecting the juice and using it for the Tomato Flip. Roughly chop the roasted peppers. Peel onion and garlic and chop finely. Chop the tomatoes finely.
5
Heat 1 tablespoon of oil in a saucepan. Sauté onion and garlic in it. Add tomato paste and sauté briefly. Add tomatoes and paprika. Season with salt, pepper and 1 pinch of sugar, bring to the boil. Simmer on low heat for 15-20 minutes.
6
Meanwhile grate the parmesan finely for serving.
7
For the ham and raclette mix, grate the raclette roughly. Pluck the ham into smaller pieces. Wash the chives, shake dry and cut into small rolls. Mix everything with the fried onions.
8
Cook 200 g spaghetti in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to package instructions. Add 1 pack (250 g) of tortelloni (chiller cabinet) approx. 3 minutes before the end of cooking time.
9
After about 2 minutes, when the tortelloni are floating on the surface, lift them out with a skimmer and let them drip off.
10
Mix the tortelloni with the ham and raclette mix. Drain the spaghetti and mix one half with the pepper and tomato sauce, the other half with the pesto. Arrange all pasta on a plate.
11
Serve with remaining Parmesan cheese.