Pasta nests with walnut-cheese sauce

Name: Pasta nests with walnut-cheese sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 250 g Carrots; 1 medium zucchini; 300 g wide ribbon noodles; 7-10 Tbsp salt, white pepper; 1 medium onion; 1 tablespoon (20 g) butter/margarine; 1 (20 g) heaped tbsp. flour; 1/4 l Milk; 1 TEASPOON Vegetable broth; 100 g Gorgonzola cheese; 3 TABLESPOONS Walnut kernel halves; 3-4 Stem(s) fresh or 1/2 tsp dried thyme; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

250 g Carrots
1 medium zucchini
300 g wide ribbon noodles
7-10 Tbsp salt, white pepper
1 medium onion
1 tablespoon (20 g) butter/margarine
1 (20 g) heaped tbsp. flour
1/4 l Milk
1 TEASPOON Vegetable broth
100 g Gorgonzola cheese
3 TABLESPOONS Walnut kernel halves
3-4 Stem(s) fresh or 1/2 tsp dried thyme
7-10 Tbsp Parsley

Directions

1
Peel the carrots, clean the zucchini. Wash both and cut lengthwise into thin slices with a peeler. Cook the pasta in plenty of boiling salted water for about 10 minutes. Cook the carrots and zucchini for the last 4 minutes
2
Peel and finely chop the onion. Steam in hot fat until translucent. Dust with flour and sauté until golden brown. Stir in 1/4 l water, milk and stock. Bring to the boil, simmer for about 5 minutes. Dice cheese, melt in the sauce while stirring
3
Chop the nuts, except for 4-8 halves for garnishing. Wash and chop the thyme and stir into the sauce with the nuts. Season to taste with salt and pepper
4
Drain the pasta and vegetables and let them drain. If necessary, turn them with a fork to about 12 nests and serve with sauce. Garnish with nuts and parsley