Spaghetti with carrot pesto

Name: Spaghetti with carrot pesto
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g chopped almonds; 120 g Carrots; 5-6 Stem(s) Basil; 25 g Parmesan cheese; 2 Garlic cloves; 100 ml Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 400 g Spaghetti Noodles

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

The idea is as simple as it is ingenious: the three remaining carrots from the refrigerator are transformed into a delicious pesto in no time at all. Bon appetit!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

25 g chopped almonds
120 g Carrots
5-6 Stem(s) Basil
25 g Parmesan cheese
2 Garlic cloves
100 ml Olive oil
7-10 Tbsp Salt
7-10 Tbsp Sugar
7-10 Tbsp Pepper
400 g Spaghetti Noodles

Directions

1
Roast the almonds in a pan without fat for about 3 minutes. Take out and let cool down. Peel and wash the carrots. Peel a few strips of the carrot with the potato peeler, grate the rest of the carrot. Wash basil, shake dry, pluck off leaves and chop, except for something to garnish. Grate the parmesan. Peel garlic and chop coarsely
2
For the pesto, place the carrots, almonds, parmesan, garlic and basil in a tall mixing bowl and puree with a blender, gradually adding olive oil. Season to taste with salt, sugar and pepper
3
Cook the pasta in boiling salted water according to the instructions on the packet. Blanch carrot strips in boiling salted water for 2-3 minutes. Pour pasta into a sieve, quench briefly and drain. Mix pasta and pesto in a saucepan. Arrange on plates. Garnish with remaining basil leaves and carrot strips