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🍽️ Carrot Tagliatelle with Tomatoes and Arugula

272 kcal · 30 min · 4 servings

Ingredients

• 50 g Pine nuts
• 10 g Basil (0.5 bunch)
• 30 g Parmesan (1 piece; 30 % fat in dry matter)
• 800 g Carrots (8 Carrots)
• 80 g Arugula (1 bunch)
• 3 sprigs Oregano
• 4 tbsp Olive oil
• 100 ml Vegetable broth
• 250 g Cherry tomatoes
• Salt
• Pepper

Instructions

1. 1. Toast the pine nuts in a hot pan without fat over medium heat.
2. 2. Wash the basil and shake it dry.
3. 3. Pluck the basil leaves from the stems.
4. 4. Grate the Parmesan finely.
5. 5. Take half of the pine nuts and the basil leaves.
6. 6. Crush the pine nuts and basil in a mortar.
7. 7. Mix the crushed mixture with the grated Parmesan.
8. 8. Peel and clean the carrots.
9. 9. Slice the carrots into thin long strips using a vegetable peeler.
10. 10. Wash the arugula.
11. 11. Spin the arugula dry.
12. 12. Wash the oregano and shake it dry.
13. 13. Pluck the oregano leaves from the stems.
14. 14. Heat the oil in a large pan.
15. 15. Fry the carrot tagliatelle in it over medium heat for 4 minutes.
16. 16. Deglaze the pan with broth.
17. 17. Simmer the carrots, turning occasionally, for 5 minutes over low heat.
18. 18. Cook the liquid until it has evaporated.
19. 19. Clean the cherry tomatoes.
20. 20. Wash the cherry tomatoes.
21. 21. Quarter the cherry tomatoes.
22. 22. Season the carrot tagliatelle with salt and pepper.
23. 23. Add the remaining pine nuts and tomatoes.
24. 24. Simmer everything for 2 minutes.
25. 25. Fold in the arugula.
26. 26. Plate the dish immediately.
27. 27. Sprinkle with the oregano leaves.
28. 28. Sprinkle with the basil-Parmesan mix.

Nutrition per serving

• kcal: 272
• Protein: 9 g · Fett/Fat: 19 g · Carbs: 17 g