Pasta in Pumpkin Seed Pesto with Crayfish Tails

For the pasta dough, mix all ingredients together and knead until smooth. Wrap in foil and rest at room temperature for at least 1 hour. Roll out thinly, pass through pasta machine and cook in boiling hot water until al dente. Quench with cold water.

Peel tomatoes, cut into quarters, season with salt, season with pepper and season with olive oil, finely chopped rosemary, garlic, thyme and dry at 60 degrees in the oven with the oven door slightly open for four hours.

Remove the body, shell and intestines from the crayfish tails and marinate with garlic, rosemary and thyme.

For the pesto, grind pumpkin seeds in a food processor, add garlic, mustard and pumpkin seed oil in two stages and whisk until fine. Season to taste with salt and freshly ground pepper.

The dried tomatoes with the clear soup boil up, two heaped tablespoons pumpkin seed pesto add and the noodles in it warmly swish.

Fry the crayfish tails briefly in a hot frying pan.

Serve: Pasta on the middle of the plate form and put the crayfish tails all around. Possibly drizzle with a little bit of pumpkin seed oil.

Drink:

Winery Neumeister from Straden (southeast Styria).

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