Spaghetti with carrot pesto and roasted goat cheese

AUTHOR
Shirley Vincent
DIFFICULTY
easy
RATING
3 1
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 4 Carrots
  • 5 Stem(s) Thyme
  • 1 chili pepper
  • 3 TABLESPOONS Pine nuts
  • 1/2 untreated orange
  • 7 TABLESPOONS Olive oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 pinch Sugar
  • 400 g Spaghetti
  • 200 g Goat Cheese Camembert
  • 7-10 Tbsp Rocket

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

Categories & Tags

MiscellaneousPasta