Spaghetti with carrot butter

Name: Spaghetti with carrot butter
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 50 g Almond kernels with skin; 400 g Spaghetti; 7-10 Tbsp Salt; 3 large carrots (about 400 g); 1 pot Chervil (or 1/2 bunch); 100 g Butter; 100 g grated parmesan cheese; 7-10 Tbsp Pepper; 40 g sliced parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

50 g Almond kernels with skin
400 g Spaghetti
7-10 Tbsp Salt
3 large carrots (about 400 g)
1 pot Chervil (or 1/2 bunch)
100 g Butter
100 g grated parmesan cheese
7-10 Tbsp Pepper
40 g sliced parmesan cheese

Directions

1
Roast the almonds in a pan without fat, take them out immediately and let them cool down. Prepare spaghetti in boiling salted water according to package instructions.
2
Peel and finely grate the carrots. Wash the chervil, shake dry and pluck off the leaves. Chop the almonds coarsely.
3
Drain the spaghetti on a sieve and collect some cooking water. Melt the butter. Add carrots, spaghetti and the grated Parmesan cheese. Mix everything well, adding about 150 ml of pasta water. Season with salt and pepper, fold in about 2/3 of the chervil and almonds. Arrange on 4 plates. Sprinkle with sliced Parmesan cheese, remaining chervil and almonds.