I love pesto! The combination of fresh herbs, nuts and cheese is just always a great combination. Contrary to the classic variants, I do not prepare pesto with parmesan, but with pecorino . At least it tastes much better And right now it tastes much better with almonds, but with this recipe for pasta with carrots in almond pesto sauce, it’s entirely up to you whether you use pine nuts, walnuts or almonds. But I’ll tell you why I explicitly call it pesto sauce and not just pesto
Pasta with carrots in almond pesto sauce
I pay much more attention to my diet since the beginning of the year, but counting without calories and stuff like that. Of course, I still try to reduce some things significantly or to omit altogether. I can not do without cheese and not even a good olive oil – in principle it’s not unhealthy either. But the crowd makes it so and I try to omit oil or reduce where it makes sense.
Pesto is such a thing.
You need oil.
A lot of oil.
And that’s exactly what I have deleted, so instead of 50-60 ml of oil to process, I use only just under 2 tablespoons. But you get nothing mashed, so my sauce-secret weapon comes again to the train: pasta boiling water ! You should always skim off something of that, if you want to cook noodles with sauce. The starch contained helps with binding and you no longer have to salt extra, as the cooking water is already salted.
I was skeptical myself on the first try (as often in such small experiments), but it tasted soooooooo damn good that I’ve tried that since umpteen times. Simply place the ingredients (without cheese) in a blender or chop with the blender, then the cheese and everything from the noodles. Easy Peasy, right?
Only I do not want to call that a pesto, rather than a pesto sauce. I think that fits more, even if it actually tastes much hotter
And the carrots?
Of course, a balanced diet includes vegetables and I LOVE carrots ! In addition, they are super fast and perfect match with the pesto sauce ♥ So quickly with the spiral cutter to Nüdelchen process and off in the pan! But just before noodles and sauce are added, so they do not get too soft
And that was it again. I am cuddling nicely under my blanket and hope my cold disappeared spontaneously tomorrow * gg *
- 125 g wholemeal pasta (
- 200 g of carrots
- 2 tbsp olive oil
- 25 g pecorino or parmesan
- 25 g of dried tomatoes (without oil)
- 25 g of almonds
- ½ bunch of basil
- 1 handful of rocket (about 20 g) or in addition ½ bunch of basil
- 1 tsp white wine vinegar
- 1 clove of garlic
- Approx. 250 ml boiling water of the pasta, cooled
- Put the noodles in boiling salted water and cook until they are al dente. Before pouring a cup of cooking water remove, then drain the pasta and drain.
- In the meantime, wash and peel the carrots and turn them into thin spirals with the spiral cutter, alternatively peel thin slices with the peeler and halve if necessary or use the julienne peeler. Finally, finely grate the cheese.
- For the pesto sauce chop the dried tomatoes roughly, then puree with basil, rocket, 1 clove of garlic, 2 tablespoons olive oil, almonds and about 100 ml of the noodle cooking water in a blender or blender, if necessary add a little more water. Stir in the cheese, season with vinegar, pepper and salt if necessary.
- Heat an anti-stick coated medium-high pan and add the carrot noodles as soon as it is hot (do not use oil). Cook briefly, then add the pasta. Finally, add the prepared pesto sauce and stir well. Possibly. Add so much water until the desired consistency is achieved. (I use almost all the water for that, but that’s up to you)
- Serve on deep plates and sprinkle with some fresh pepper and pecorino. Enjoy!