CARROT & BABY MARROW PASTA WITH GARLIC PESTO

Instructions

  1. Wash the carrots and the baby marrow. Peel the carrots. Slice the carrots and the baby marrow into thin, wide ribbons using the Wide Peeler from the Click Series Peelers set.
  2. Gently stir the vegetable pasta, then place it in the Steamer Base of the MicroGourmet. Fill the Water Tray of the MicroGourmet with 400 ml of water. Cover and cook for 10 min. at 600 watts. Allow to stand for 10 min.
  3. Put pine nuts and garlic in the Herb Chopper and chop very finely. Add the Parmesan cheese, olive oil, and salt, then mix well.
  4. Once cooled down, sprinkle the carrot and baby marrow pasta with garlic pesto, and serve.

INGREDIENTS

  • 3 – 4 small carrots (about 300 g)
  • 2 – 3 small baby marrow (about 300 g)

FOR GARLIC PESTO

  • garlic (to your preferred taste)
  • 1 ½ tbsp pine nuts
  • 1 ½ tbsp grated Parmesan
  • 3 tbsp olive oil
  • salt

PREPARATION TIME

cooking-timer15 min

COOKING TIME

cooking-timer10 min