Potato tortelli with Tuscan pesto
Tortello
Prepare dough with
5 eggs
250 gr of semola flour
250 of flour
1 tablespoon of extra virgin olive oil
Let it sit for 30 minutes
Boil the potatoes, peel, and mash with a fork.
Chop garlic into thin slices, add a bit of rosemary and cook on a very low flame for 10 minutes.
Add potatoes and mix well.
Let mixture sit until cool.
Pesto
Mix 100 gr of rosemary, sage, thyme and basil
Add 100 gr of pine nuts, 50 gr of walnuts, 10 gr of garlic and mix in food processor
Add extra virgin olive oil until reaching a pesto consistency
Boil tortelli in salted water for few minutes
Warm the pesto by adding a few spoonfuls of hot water (do not cook the pesto as it will lose its flavour)
