Carrot Tagliatelle with Avocado Pesto

Ingredients

• 30 g pine nuts (2 tbsp)
• 1 ripe Avocado
• 2 tbsp Lime juice
• Salt
• Pepper
• Pinch Chili Flakes
• 800 g long carrots (8 long carrots)
• 80 g Arugula (1 bunch)
• 3 stems Oregano
• 2 tbsp olive oil
• 75 ml vegetable broth
• 250 g Cherry Tomatoes

Instructions

1. 1.

   Toast the pine nuts in a hot pan over medium heat for 3 minutes without fat. Halve the avocado, remove the pit, scoop out the flesh into a tall cup. Add half of the pine nuts and lime juice and puree everything finely. Season with salt, pepper and chili flakes.

2. 2.

   Peel, scrape and cut the carrots into thin long strips (tagliatelle) using a vegetable peeler. Wash the oregano, shake it dry and pluck the leaves.

3. 3.

   Heat oil in a large pan. Sauté the carrot tagliatelle in the pan over medium heat for 4 minutes. Pour in the broth and simmer gently with occasional stirring for 5 minutes until the liquid has evaporated. Meanwhile, clean, wash and quarter the cherry tomatoes.

4. 4.

   Season the carrot tagliatelle with salt and pepper. Add the tomatoes and simmer for 2 minutes.

5. 5.

   Serve the carrot tagliatelle with the avocado pesto and sprinkle with pine nuts and oregano leaves.