Fresh pappardelle with almond nut pesto and crunchy Parma ham

After the Christmas gluttony, I'm back to normal as promised. Let's return to everyday life. Unfortunately, this year is not difficult at all. Since Christmas was so employee-unfavorable, you do not really have the quiet time between Christmas and New Year's Eve. That would have cost just 4 days of vacation this year and that was just not worth it for me and a part of my colleagues. But it is relatively relaxed in the office - only getting up is annoying when the sweetheart is free and can continue snoring sleep. So let's look forward to 2012, as Christmas Eve and New Year's Eve are each on a Monday, thanks to the leap year.

But now for dinner - today I really am blogging something very delicious!
I am a fan of the recipe collection on and buy me again and again the associated magazine, even if sometimes only 2 or 3 things interest me. I really like the layout and presentation, and for me, a cooking magazine is simply more entertaining than a gala or a colorful one.
In December, there was the "Pasta of the Month" recipe in the form of Pappardelle with nut pesto and ham chips , which directly spoke to me.
By coincidence, I also had all the things in the house and started right away and changed the whole a bit to my liking. And of course the pasta was fresh and home-made with me.
Fresh pappardelle with almond nut pesto and parma ham
for 2 servings
For the pasta:
150 g of flour
50 g of durum wheat semolina
2 eggs
From the pasta ingredients knead a smooth and elastic Pasta dough, wrap in cling film and let it rest for one hour at room temperature.
Then roll out with the pasta machine to lasagna plates and cut by hand into broad pappardelle/div>
Spread the pappardelle on a kitchen towel and cover with another cloth to prevent it from drying out.
In the meantime, make the pesto.
For the almond Nut Pesto:
2 tablespoons of ground almonds
2 tablespoons of ground hazelnuts
1/2 bunch of curly parsley
some sprigs of thyme
2 garlic cloves
good olive oil
salt, pepper
mande Toast and hazelnuts in a dry pan without adding fat until they smell. But they must not be too dark.
Pour into a shaker and let cool.
Wash herbs and shake dry. Pull the thyme off the stems, roughly chop the parsley and add both to the shaker. Peel the garlic cloves and add a generous sip of olive oil. Season with salt and pepper and add the whole mixture Mix the blender to a smooth pesto. Possibly. add some oil until a smooth mixture is formed.
To finish the dish:
4 slices of Parma ham
1 medium-sized zucchini
2 tbsp almonds
Grana Padano to serve
Heat some olive oil in a pan and fry the Parma ham in it until crispy.The different flavors that meet there harmonize perfectly with each other.
I'll definitely do that again.