Contents
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Ingredients
- 250 g Carrots
- 1 small Onion
- 2 tbsp Tomato paste
- 5 tbsp Rapeseed oil
- 1 tbsp Hazelnut kernels
- 0,5 tsp Thyme
- 0,5 tsp Oregano
- 0,5 tsp Paprika powder
- 1 pinch Salt
- 200 g Pasta
- 2 tsp Freshly grated Parmesan
Instructions
- For the carrot pesto: Peel the carrots and cut into slices. Peel the onion and cut into small pieces. Put the tomato paste, oil, thyme, oregano and paprika in a blender and puree until creamy. Season with salt and pepper. Carrot pesto fill into jars and seal.
- Boil the pasta in plenty of salted water until firm to the bite. Drain the pasta, collecting some pasta water. Mix the pasta with 2-3 tablespoons of carrot pesto and a little pasta water. Arrange the pasta on plates and serve sprinkled with Parmesan.
Nutrition
Serving: 100gCalories: 247kcalCarbohydrates: 10.5gProtein: 3.4gFat: 21.5g