Pasta nests with walnut and carrot sauce

Name: Pasta nests with walnut and carrot sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 100 ml White wine; 400 g ribbon noodles; 7-10 Tbsp Salt; 250 g Mascarpone; 80 g Walnut kernels; 200 g Carrots; 1/2 bunch Parsley; 7-10 Tbsp Pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
100 ml White wine
400 g ribbon noodles
7-10 Tbsp Salt
250 g Mascarpone
80 g Walnut kernels
200 g Carrots
1/2 bunch Parsley
7-10 Tbsp Pepper

Directions

1
Peel and chop the onion. Fry in hot oil until transparent. Pour on wine and let it boil down a little. Cook pasta in boiling salted water for about 8 minutes. Stir mascarpone into the wine stock. Chop the nuts coarsely.
2
Peel and grate the carrots. Wash parsley, dab dry and chop. Add nuts, carrots and parsley to the sauce. Season to taste with salt and pepper. Drain the pasta, rinse with cold water and drain.
3
Arrange nests on plates, pour gravy over them.