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Ingredients
Carrot Pasta with Almond Foam
- Ingredients
- 4 carrots (about 400 grams)
- 9 ozs Tagliatelle (or other flat ribbon pasta)
- salt
- 4 Tbsps whole almonds (about 60 grams)
- 1 Tbsp Canola oil
- 14 ozs Peas (frozen)
- ¾ cup Heavy cream (15% fat)
- peppers
Peel carrots and cut lengthwise with a peeler into thin strips.
Cook the tagliatelle in a pot of boiling salted water until al dente according to package directions. About 8 minutes before end of cooking, add the carrot strips.
Meanwhile, finely crush the almonds in a mini processor. Heat the oil over medium heat in a pot.
Add the almonds and frozen peas to the pot and cook until peas are heated through, 3-4 minutes.
Stir in the cream, bring to a boil and season with salt and pepper.
Puree the pea mixture with an immersion blender until slightly foamy. Drain the tagliatelle and carrots, toss with the foam and serve immediately.
(Percentage of daily recommendation)
| Calorie | 604 cal. | (29 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.5 g | (58 %) |
Healthy, because
Together with peas, almonds provide the whole family with about half of the vitamin E they need daily. As a natural antioxidant, the vitamin protects the body against harmful free radicals.
Even smarter
You can also replace half of the carrots with zucchini strips. Add these only at the end of the cooking time and bring to the boil again briefly with the pasta.