Rosemary and Carrot Ribbon Pappardelle
Created by ellie on September 3, 2024
- Servings: 4
- Prep Time: 15m
- Cook Time: 15m
- Recipe #43570
Ingredients
- 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
How to Make
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Step 1: Using a vegetable peeler cut the carrots into flat ribbons; transfer to a colander.
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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.
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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.
Nutritional Facts
- 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