Drive away with green broad beans and ricotta
first courses from Italy
Fusilli integrali with carrots and walnuts pesto
Fusilli integrali with carrots and walnuts pesto
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pasta with carrot pesto is a first course of vegan and vegetarian cuisine, very simple to prepare, sweet and colorful, healthy, light and delicate. This pesto can also be used to stuff sandwiches or to spread on croutons as finger food.
preparation
step 1
Peel the carrots and cut them into thin slices. Peel the onion and cut it into thin slices.
step 2
In a non-stick pan pour 2 tablespoons of oil and let the onion flavor. Add the carrots and cook for 5-7 minutes, adding a little water flush. Salt and pepper.
step 3
As soon as the carrots have softened, transfer all the mixture into the mixer and add a little hot water. Put the mixture back in the pot and add the coarsely chopped walnuts, leaving aside 1-2 tbsp for the garnish.
step 4
Meanwhile, cook the fusilli for the time indicated on the package. Add some water to the carrots. Drain the fusilli and add them to the pan with the carrot cream. Re-eat everything, allowing it to cook for another 1-2 minutes to make the cream viscous.
step 5
Season with salt and pepper and serve hot sprinkled with a sprinkling of nuts that you had set aside. Enjoy your meal!