No pasta machine/ pasta tools needed. Just a rolling pin. Handmade tortellini stuffed with feta and sun-dried tomatoes. Panfried mushroom and asparagus. Combined with a blended pesto consisting of foraged wild garlic leaves, kale, toasted cashew nuts, lemon and a drizzle of olive oil.

Ingredients

Pasta dough:

  • 1oog x plain flour
  • 1 x large egg
  • extra flour for dusting

Filling:

  • 50g x feta cheese
  • 40g x sun-dried tomatoes (from a jar)
  • black pepper to season

The pesto makes extra. Keep in an air tight container or jar in the fridge. Use within 5days.

Pesto:

  • 1 x handful of Toasted Cashew Nuts
  • 3-4 x wild garlic leaves
  • 1/2 x a squeezed lemon juice
  • 1 x small handful of kale salt & black pepper to season
  • 1 x tsp cold water to combine drizzle olive oil to combine