Pasta in orange-ginger cream sauce with mint pesto and pine nuts

Name: Pasta in orange-ginger cream sauce with mint pesto and pine nuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/4 collar Mint; 3 Shallots; 50 g Ginger; 4 Oranges; 20 g Pine nuts; 500 g round noodles (e.g. orecchiette); 7-10 Tbsp Salt; 6 TABLESPOONS Olive oil; 200 g Whipped cream; 200 ml Orange juice; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/4 collar Mint
3 Shallots
50 g Ginger
4 Oranges
20 g Pine nuts
500 g round noodles (e.g. orecchiette)
7-10 Tbsp Salt
6 TABLESPOONS Olive oil
200 g Whipped cream
200 ml Orange juice
7-10 Tbsp Sugar
7-10 Tbsp Pepper

Directions

1
Pluck off the mint leaves, putting the stems aside. Dice the shallots. Peel ginger and chop or grate it finely. Peel oranges so that the white skin is completely removed. Remove the orange fillets between the parting skins.
2
Roast the pine nuts in a pan without fat. Put the pasta in plenty of boiling salted water and cook for about 14 minutes until al dente. Sauté shallots in 2 tablespoons of hot oil. Add ginger and mint stems.
3
Pour on cream and let it boil down a little. Remove the mint stems. Stir orange juice into the sauce. Season to taste with sugar, salt and pepper. Puree the pine nuts, mint and 4 tablespoons of olive oil in a universal chopper.
4
Drain the pasta. Arrange noodles with sauce, orange filets and mint pesto.