John Myers
Carrot Tagliatelle with Rocket
The perfect carrot tagliatelle with rocket recipe with a picture and simple step-by-step instructions.
- 25 g Pine nuts
- 1 Bun old
- 400 g Carrots
- 50 ml Vegetable broth
- Salt and pepper
- 0,5 bunch Arugula
- 125 g Date tomatoes
- 1 branch Fresh oregano
- 1 tbsp Rapeseed oil
- Roast the pine nuts in a pan without fat. Rub 2 tablespoons off the roll and add to the pine nuts, season with salt and pepper. Pluck the oregano leaves from the branch, add to the pine nuts and breadcrumbs.
- Peel the carrots and cut into thin tagliatelle with a spiral cutter or a vegetable peeler. Fry the carrots in oil and deglaze with the stock, simmer until the liquid has evaporated. Salt and pepper. Wash the tomatoes, cut in half and quarter. Clean and wash the rocket. Add the tomatoes to the carrots and heat them. Fold in the rocket. Arrange the carrot tagliatelle on plates. Serve sprinkled with pine nuts, breadcrumbs and oregano.
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