Carrot Tagliatelle with Tomatoes and Arugula
The carrot tagliatelle with tomatoes and arugula from Spoonsparrow is guaranteed to convince not only low-carb fans!
Ingredients
- 50 g Pine nuts
- 10 g basil (0.5 bunch)
- 30 g Parmesan (1 piece; 30% fat in dry weight)
- 800 g Carrots (8 carrots)
- 80 g Arugula (1 bunch)
- 3 stems Oregano
- 4 tbsp olive oil
- 100 ml Vegetable broth
- 250 g Cherry Tomatoes
- Salt
- Pepper
Instructions
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1.
Toast the pine nuts in a hot pan without fat over medium heat. Wash, dry, and pluck the basil leaves. Grate the Parmesan finely. Grind half of the pine nuts with basil leaves in a mortar and mix with Parmesan.
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2.
Peel, scrape, and cut the carrots into thin, long strips (tagliatelle) using a vegetable peeler. Wash and spin dry the arugula. Wash, dry, and pluck the oregano leaves.
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3.
Heat the oil in a large pan. Sauté the carrot tagliatelle in it over medium heat for 4 minutes. Deglaze with broth and simmer over low heat with occasional stirring for 5 minutes until the liquid has evaporated. Meanwhile, clean, wash, and quarter the cherry tomatoes.
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4.
Season the carrot tagliatelle with salt and pepper. Add the remaining pine nuts and tomatoes and sauté for 2 minutes. Then fold in the arugula and serve immediately on plates. Sprinkle with oregano leaves and basil mix.
