Spaghetti With Carrot Pesto - cooking recipe

Ingredients

1/4 lb carrots, peeled, a few strips peeled off with the peeler for garnish, the rest grated
1 oz chopped almonds, toasted in a dry pan
1 oz Parmesan cheese, grated
2 cloves garlic, peeled and roughly chopped
5-6 stems basil, a few leaves reserved for garnish, the rest finely chopped
1/2 cup olive oil
None None light brown sugar to taste
1 lb spaghetti

Preparation

To make the pesto, puree the grated carrots, almonds, cheese, garlic and basil in a blender and slowly add in the olive oil. Season to taste with salt, pepper and brown sugar.
Cook the pasta in boiling salted water according to the package instructions. Blanch the carrot strips in boiling salted water for 2-3 mins. Drain the pasta, then return to the pan and mix in the pesto. Arrange on warmed plates and garnish with the remaining basil leaves and the carrot strips.