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Rosemary and Carrot Ribbon Pappardelle

Here's how you make Rosemary and Carrot Ribbon Pappardelle
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  • Servings: 4
  • Prep: 15m
  • Cook: 15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 pound carrots, peeled
  • 8 ounces pappardelle pasta, dried
  • 2/3 cup hazelnuts, toasted and chopped
  • 2 tablespoons butter
  • 2 tablespoons rosemary, fresh and chopped
  • 1/2 teaspoon kosher salt
  • 4 ounces goat cheese, cut up
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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