Pasta with Carrots

Ingredients

• 400 g wide ribbon pasta
• 200 g Goat cheese
• 1 handful fresh sage leaves
• Salt
• Pepper (freshly ground)
• 5 carrots
• olive oil

Instructions

1. 1.

   Peel the carrots, cut them lengthwise in half, then into quarters and small pieces. Cook the pasta in plenty of salted water until al dente. Meanwhile heat 5 tablespoons of olive oil in a pan and fry the carrot pieces until golden brown. Drain the pasta, reserving some cooking water.

2. 2.

   Add a few sage leaves to the hot oil for a few seconds, stir briefly, then combine the pasta with all pan contents and add 2–3 tablespoons of reserved cooking water. Crumble the goat cheese and fold it in gently. Season with salt and plenty of pepper, and serve immediately.