Tuesday, 15 April 2014

Honey and Cumin Carrot Ribbons with Ribbon Pasta


(serves 2)

200 g pasta
4 carrots
1/2 tsp cumin, toasted and ground
extra virgin olive oil
freshly ground black pepper
sea salt
a few sprigs of fresh thyme
1 garlic clove

Boil the pasta in salted water according to the packet instructions. Meanwhile, peel the carrots and cut into ribbons using a speed peeler. Heat some oil in a frying pan and add the garlic, cumin and fresh thyme. Soften for a minute or two without browning the garlic. Add the carrot ribbons, season with pepper and salt and sauté until the carrots are tender. Remove the thyme sprigs and serve.

Non-vegetarian variation with Kabanossi sausage croutons, fennel seeds, goats cheese, lime and fresh coriander. Leave out the honey and thyme.


1 thin Kabanossi sausage
1/2 tsp fennel seeds
fresh coriander
juice of 1 lime

Thinly slice the Kabanossi sausage and fry with the fennel seeds in a little olive oil until crisp. Remove from pan and drain on kitchen paper. Chop the coriander and goats cheese. Set aside.



Prepare the carrots as above leaving out the honey and adding the juice of half the lime instead. Cook the pasta.

Mix the carrot ribbons and pasta and divide onto two warmed plates. Add the goats cheese. Sprinkle with coriander and kabanossi and drizzle with the  juice of the remaining half lime. Serve immediately.


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