Scissor-Cut Noodles with Pesto & Pine Nuts
30 min
Veggie
39557
For 2 Portions
140 ml
beet juice
40 g
feta cheese
40 g
arugula
30 g
Parmesan
20 g
pine nut
250 g
all purpose flour, type 550
4 tbsp
olive oil
2 tsp
balsamic vinegar
1 clove(s)
garlic
pepper
salt
1. All set?
2. Mix flour and a pinch of salt in a large bowl.
3. Gradually add the beet juice. First mix the juice with the flour, then knead into a smooth dough with your hands and leave to rest, covered, for about 15 min.