Rosemary and Carrot Ribbon Pappardelle
"Recipe source: Better Homes & Gardens Veggie-Full (2015)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (226.7 g)
- Calories 502.9
- Total Fat - 24.2 g
- Saturated Fat - 8 g
- Cholesterol - 31.1 mg
- Sodium - 627.1 mg
- Total Carbohydrate - 60 g
- Dietary Fiber - 11.4 g
- Sugars - 6.4 g
- Protein - 16 g
- Calcium - 322.8 mg
- Iron - 1.9 mg
- Vitamin C - 8.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Using a vegetable peeler cut the carrots into flat ribbons; transfer to a colander.
Step 2
Meanwhile cook the pasta in salted water according to package directions; drain in the same colander with the carrots; reserving 1 cup cooking liquid.
Step 3
In a skillet over medium heat heat 1/2 cup hazelnuts, butter, rosemary and salt until bubbling and then whisk in the 1/2 cup reserved cooking liquid and the goat cheese. Stir in pasta and carrots; toss and add more cooking water if desired. Sprinkle with remaining hazelnuts.
Tips
No special items needed.
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