Pasta pesto salad with spiced carrots

Ingredients for 4 servings:

• 300 g carrot(s), yellow
• 250 ml vinegar
• 500 ml vegetable stock
• Salt
• 2 tsp cane sugar
• 1 tsp mustard seeds
• 1 tsp peppercorns
• 2 bay leaves
• 400 g pasta, short (e.g. Farfalle)
• 200 g cherry tomatoes
• 3 tbsp basil pesto (jar)
• 2 sprigs basil
• 2 tbsp Parmesan, grated

Instructions

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

With Parmesan

1. Peel and trim the carrots, cut them into 1 cm wide sticks, and place them in a clean preserving jar. Bring the vinegar, vegetable stock, 1 teaspoon of salt, sugar, and spices to a boil, then immediately pour over the vegetables. Close the jar tightly, place the lid on the jar, and let cool. 2. Cook the pasta in plenty of boiling salted water according to the package instructions until al dente. Drain, refresh, drain well, and let cool to lukewarm. 3. Trim and halve the tomatoes. Mix the pasta with the pesto and fold in the tomatoes. Sprinkle the carrots over the pasta and serve sprinkled with basil leaves and Parmesan cheese. Per serving: 21 g protein, 41 g fat, 79 g carbohydrates = 803 kcal (3366 kJ)