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Kid´s Pasta with carrot pesto
Preparation
- Wash, peel and chop the carrots. Peel the garlic.
- Roast garlic and carrots with 2 tbsp oil in a pan.
- Add vegetable broth and simmer for 10 minutes until the carrots are cooked. Then drain the vegetable broth.
- Roast the almonds in a pan without oil. Then blend with carrots, garlic, 3 tbsp oil and orange juice until the ingredients are finely chopped and a rough paste has formed.
- Stir in Parmesan cheese with a spoon and season with salt and pepper.
- Cook the Pasta according to the packet instructions in boiling salted water until al dente. Drain, mix with the pesto and serve.
Ingredients [Serves 4]
- 300 g (10.6 oz) Organic Kid´s Pasta
- 250 g (0,5 lb) carrot
- 1 small clove garlic
- approx. 5 tbsp oil
- 1 cup vegetable broth
- 40 g (1.4 oz) almonds, chopped
- 4 tbsp orange juice
- 25 g (0.9 oz) Parmesan cheese, grated
- salt, pepper
Difficulty
vegetarian
