Sweet ribbon noodles on two different fruit sauces

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Score the skin of 3 nectarines crosswise with a knife, place briefly in boiling water. Rinse the fruit cold and peel the skin. Cut the nectarines in half and stone them. Puree the fruit flesh, lemon juice and 10 g sugar. Bring milk and vanilla pulp to the boil.

2. 2

   Add pasta and 40 g sugar. Cook over low heat stirring frequently for 10-12 minutes. Sort the raspberries, wash them carefully, put some aside for decoration. Puree the rest of the raspberries and 30 g sugar, pass through a sieve. Roast almonds in a pan without fat, remove and let cool. Wash 1 nectarine, cut into slices from the stone. Spread both fruit sauces on 4 plates, let them run into each other. Turn the noodles into nests, place them in the middle of the plates. Decorate with nectarine slices, raspberries and lemon balm.

3. 3

   Roast almonds in a pan without fat, remove and let cool. Wash 1 nectarine, cut into slices from the stone. Spread both fruit sauces on 4 plates, let them run into each other. Turn the noodles into nests, place them in the middle of the plates. Decorate with nectarine slices, raspberries and lemon balm. Sprinkle almonds on top

Nutrition Facts

KCAL
640 kcal

CARBS
107 g

FATS
14 g

PROTEINS
20 g