Spaghetti with carrot noodles and pesto

Name: Spaghetti with carrot noodles and pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 pots Basil; 60 g Pine nuts; 1 Garlic clove; 8 TABLESPOONS Olive oil; 4 TABLESPOONS grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 300 g Carrots; 400 g longs spaghettis; 7-10 Tbsp slightly coarsely grated Parmesan cheese; 7-10 Tbsp Cheese

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 pots Basil
60 g Pine nuts
1 Garlic clove
8 TABLESPOONS Olive oil
4 TABLESPOONS grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp white pepper
300 g Carrots
400 g longs spaghettis
7-10 Tbsp slightly coarsely grated Parmesan cheese
7-10 Tbsp Cheese

Directions

1
Wash the basil, dab dry and chop coarsely except for a little to garnish. Roast the pine nuts until golden yellow. Peel garlic and chop finely. Blend basil, pine nuts, garlic, 7 tablespoons of olive oil and Parmesan finely with the hand mixer. Season with salt and pepper. Covered and let it steep
2
Peel the carrots and cut them lengthwise into thin slices with the slicing machine. Cut carrot slices lengthwise into thin strips and cook in boiling salted water for about 5 minutes. Quench cold. Cook spaghetti in boiling salted water for about 10 minutes. Heat the rest of the olive oil in a saucepan and fry the carrot strips.
3
Drain the pasta and add to the carrots. Add pesto and mix well. Season with salt and pepper. Serve with coarsely grated Parmesan cheese. Garnish with the rest of basil