Bandnudeln mit Gemüse-Nuss-Sauce

Ingredients

• 350 g band noodles
• 1 large carrot
• 1 small zucchini
• Salt
• Pepper (freshly ground)
• 40 g chopped walnuts
• 2 bunches basil
• 2 Garlic cloves
• 50 g Pine nuts
• 50 g grated Parmesan
• 80 ml olive oil
• Salt

Instructions

1. 1.

   Peel the carrot and wash the zucchini. Slice the vegetables lengthwise into thin strips with a vegetable peeler or mandoline, then cut them into about 5 mm wide ribbons.

2. 2.

   Cook the noodles in boiling salted water until al dente according to package instructions; add the vegetables during the last 3 minutes of cooking. Drain, let rest, and plate. Drizzle some pesto over the top and sprinkle with nuts.

3. 3.

   For the pesto, wash and dry the basil, remove leaves from stems. Peel and finely chop the garlic. Blend basil, garlic, and pine nuts in a blender, then gradually whisk in cheese and olive oil until smooth.