Moodles with pea and coconut pesto

Ingredients for 2 servings:

• 500 g peas, fresh
• some salt
• 1 pinch(s) of sugar
• 400 g bunched carrots, long
• 1 large waxy potato, 250 g
• 1 shallot(s)
• 2 tbsp coconut oil
• 200 ml coconut water, unsweetened
• some pepper, mixed or black from the mill
• some lemon zest
• 1 bunch parsley, flat, fresh, finely chopped
• some coconut chips

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Carrot noodles with pea and coconut pesto

Peel the peas and cook in a little water with a little salt and a pinch of sugar for about 5 to 7 minutes. Then drain, reserving the cooking water. Set aside about 2 to 3 tablespoons of peas and puree the remaining peas with about 100 ml of the cooking water. Clean, peel and rinse the carrots and potatoes and cut both into thin ribbon noodles using a spiral cutter. Peel and finely dice the shallot. Melt the coconut oil in a large, wide saucepan and sauté the diced shallots until translucent. Then add the carrot and potato ribbon noodles and the coconut water, season with salt and cook everything covered for about 5 minutes. Then drain, reserving the coconut cooking water. Mix this with the pea puree until smooth and fold in the reserved peas. Season with salt, a few grinds of mixed or black pepper, and a little lemon zest. Serve on plates with the carrot and potato tagliatelle. Garnish with parsley and some coconut chips.