Carrot pasta with capsicum, snow peas and Parmesan

Name: Carrot pasta with capsicum, snow peas and Parmesan
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 100 g (3¼ oz) Parmesan, freshly grated; 30 g (1 oz) small black olives, pitted and halved; 15 g (½ oz) fresh basil leaves, shredded; large pinch of ground nutmeg; 100 g (3¼ oz) unsalted butter, chilled and cut in cubes; 120 g (4 oz) snow peas (mangetout); 1 large red capsicum (pepper); 15 ml (½ fl oz) olive oil; 4 egg yolks, lightly beaten; 1 teaspoon salt; 250 g (8 oz) plain flour; 400 g (12¾ oz) carrots, sliced

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

The combination of carrot pasta tossed in a light carrot sauce with vegetables, black olives, basil and a sprinkling of Parmesan makes this an unusual yet excellent pasta dish.

Ingredients

Carrot Pasta

400 g (12¾ oz) carrots, sliced
250 g (8

Europe
Italy
Main course
Mediterranean
Vegetarian
Pasta

Method

Place the carrot and 200 ml (6½ fl oz) water in a blender and process until smooth and thick. Transfer a quarter of this juice to a small saucepan, reserving the rest, and boil over me