Carrot Noodles with Almond Foam

Ingredients

• 400 g carrots (4 carrots)
• 250 g ribbon pasta
• Salt
• 60 g unshelled almond kernels (4 tbsp)
• 1 tbsp Rapeseed Oil
• 400 g Peas (frozen)
• 200 ml cooking cream (15% fat)
• Pepper

Instructions

1. 1.

   Wash, trim, peel carrots and slice lengthwise into thin strips with a vegetable peeler.

2. 2.

   Cook ribbon pasta in plenty of boiling salted water according to package instructions until al dente. About 8 minutes before the pasta is done, add the carrot strips and cook together.

3. 3.

   Meanwhile, finely chop almonds in a food processor. Heat oil in another pot.

4. 4.

   Add almonds and frozen peas and cook for 3-4 minutes over medium heat.

5. 5.

   Stir in cream, bring to a brief boil, and season with salt and pepper.

6. 6.

   Blend the pea‑almond mixture with an immersion blender until a lightly frothy sauce forms. Drain the carrot noodles, mix in the sauce, and serve.