Spätzle with Wild Garlic Pesto and Oven Tomatoes
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
For the pesto (yields a small jar):
  • 60 g (2.1 oz) wild garlic
  • 30 g (1 oz) cashews
  • 5 g (1 tbsp) nutritional yeast flakes
  • 5 g (1/2 tsp) salt
  • 60 g (2.1 oz) oil
For the oven tomatoes:
  • 2 branches cherry tomatoes
  • olive oil
  • salt
For the spätzle:
  • 160 g (1 cup) flour
  • 2 tbsp soy flour or chickpea flour
  • 1/2 tsp salt
  • 180 ml (3/4 cup) water
  1. Weigh all ingredients for the pesto in a food processor and process until desired consistency.
  2. Combine the dry ingredients for the spätzle in a big bowl, add the water and beat with a wooden spoon until a smooth, but sticky dough forms (I hope you have some muscles in your arms). Let rest for 10 minutes.
  3. Place the tomatoes in a baking dish, drizzle over some olive oil and sprinkle with salt. Set in the oven and turn it on to 180° C (360° F) circulation. After 15 - 20 minutes the tomatoes should have bursted and be ready.
  4. While the tomatoes are baking, make the spätzle. Bring salty water in a big pot to boil and press in the batter with a potato press or use a spätzle board to scrape it in. After 2 - 3 minutes, depending on the size, the spätzle are ready. Remove from the water with a skimmer and pour in a bowl.
  5. Mix two tablespoons of pesto with the spätzle and arrange on two plates. Add a branch of tomatoes to each plate and serve.
Store leftover pesto in the fridge with some oil on top. It'll be good for weeks. I made the pesto in my small food processor and the spätzle with a simple potato press with spätzle disc.
Recipe by Blueberry Vegan at https://www.blueberryvegan.com/de/spaetzle-mit-baerlauchpesto-und-schmortomaten/