Spaghetti with carrot pesto and roasted goat cheese

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Peel and wash the carrots. Cut carrots into fine cubes and blanch in salted water for 1-2 minutes and rinse. Wash the thyme, pluck off the leaves, chop coarsely and place in a bowl with the carrots.

2. 2

   Wash the chilli pepper, cut in half lengthwise and remove the seeds. Cut the pod into fine cubes and add to the carrots. Roast pine nuts in a pan without fat at medium heat until golden brown. Remove, let cool, chop coarsely and add to the carrots.

3. 3

   Grate the orange peel. Squeeze orange, add juice and peel to the carrots. Add 5 tablespoons of olive oil, season to taste with salt, pepper and sugar. Prepare spaghetti in boiling salted water according to package instructions.

4. 4

   Cut the goat cheese into 12 slices. Heat 2 tablespoons of oil in a pan and fry the cheese slices for about 2 minutes on each side until golden brown. Drain the spaghetti and mix with the pesto, arrange on plates.

5. 5

   Place 3 slices of goat's cheese on each and garnish with rocket.

Nutrition Facts

KCAL
740 kcal

CARBS
82 g

FATS
34 g

PROTEINS
25 g