Carrot pesto with feta cheese to Rigatoni

Name: Carrot pesto with feta cheese to Rigatoni
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 50 g Almond kernels; 3 Stem(s) Thyme; 250 g Carrots; 1 TABLESPOON Olive oil; 1/2 chili pepper; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Sheep's cheese; 400 g pasta (e.g. rigatoni); 7-10 Tbsp Thyme; 75 ml Olive oil

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

The pasta is accompanied by pesto. But not just any pesto, but this refined variant made from almonds, carrots and feta.

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

50 g Almond kernels
3 Stem(s) Thyme
250 g Carrots
1 TABLESPOON Olive oil
1/2 chili pepper
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Sheep's cheese
400 g pasta (e.g. rigatoni)
7-10 Tbsp Thyme
75 ml Olive oil

Directions

1
Roast the almonds in a pan without fat, take them out and chop them into small pieces. Wash the thyme, shake dry and chop the leaves finely. Peel, wash and chop the carrots.
2
Heat 1 tablespoon of oil in a saucepan. Briefly sauté the carrots, then add 3 tablespoons of water. Cover and steam for about 4 minutes until al dente. Cut the chillies in half lengthwise, remove the seeds. Finely chop the pod.
3
Drain the carrots and chop finely. Add 75 ml oil, almonds, thyme and chilli and season to taste with salt and pepper. If the pesto is too firm, add some water. Finally crumble the cheese and fold it into the pesto.
4
Prepare the pasta in boiling salted water according to the instructions on the packet, then drain. Mix pasta and pesto and garnish with thyme.