Carrot pasta "Ravanello"

Name: Carrot pasta "Ravanello"
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 2 Disc/s Whole grain toast; 2 TEASPOONS grated organic lemon peel; 1 collar Radish (with beautiful green); 400 g Carrots; 1 Garlic clove; 400 g Noodles (e.g. penne); 2 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 50 g Parmesan (piece)

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

Radishes have hardly any calories, but activate our metabolism. Especially the slightly pungent leaf green is very special: Steamed in a vitamin-saving way, it gives the pasta an unexpectedly slim twist

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
2 Disc/s Whole grain toast
2 TEASPOONS grated organic lemon peel
1 collar Radish (with beautiful green)
400 g Carrots
1 Garlic clove
400 g Noodles (e.g. penne)
2 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
50 g Parmesan (piece)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Crumble toast and roast in a coated pan without fat. Season with salt, pepper and lemon peel. Clean, wash and quarter the radishes. Wash green. Peel, wash and cut carrots into pieces. Peel and slice garlic.
2
Cook the pasta in salted water according to the instructions on the packet. Heat the oil. Fry the radishes and carrots for about 5 minutes. Add garlic and radish greens, fry for about 2 minutes and season.
3
Stir in lemon juice and 5 tbsp. noodle water. Drain the noodles. Arrange everything, rub cheese over it.