Carrot pasta salad

Ingredients for 4 servings:

• 350 g pasta
• Salt
• 700 g carrot(s)
• 2 oranges, organic
• 1 chili pepper(s)
• 8 tbsp olive oil
• 1 bunch tarragon
• 200 g goat’s cheese
• 4 tbsp liqueur (herbal liqueur)
• 3 tbsp balsamic vinegar
• 1 tsp sugar
• 150 g arugula

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with cheese balls

Cook the pasta in boiling salted water until al dente. Peel the carrots and slice diagonally. Wash and dry the oranges. Grate the zest of half an orange and juice both oranges. Deseed and finely dice the chili pepper. Sauté with the carrots in 3 tablespoons of oil for about 3 minutes. Pour in 100 ml of orange juice and let the carrots cool. Pick the tarragon leaves. Form the cheese into balls and roll them in the tarragon. Whisk together the liqueur, vinegar, sugar, salt, 5 tablespoons of oil, the orange zest, and the juice. Sort, wash, and tear the arugula. Stir it into the dressing along with the pasta, carrots, and cheese balls.