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Pasta with carrots and walnut pesto

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Ingredients for 2 servings:

  • 2 carrots
  • 1 onion(s)
  • 1 garlic clove(s)
  • 1 bunch of parsley
  • 2 tbsp walnuts
  • 3 tbsp olive oil
  • 30 g Parmesan
  • Broth, as needed
  • 300 g tagliatelle, or pasta of your choice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

quick pasta dish with carrots and spicy pesto

Slice the washed and peeled carrots lengthwise. Peel and finely dice the onion. For the pesto, finely puree the garlic, washed parsley, walnuts, and 2 tablespoons of oil with a hand blender. Grate the Parmesan cheese and stir in. Add a little more stock, if desired, and season. Sauté the diced onion and carrot strips in the remaining oil for about 5-10 minutes. Season with salt and pepper. Cook the pasta in salted water until al dente, then immediately toss with the carrots and pesto and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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