Pâtes aux carottes en rubans et sauce aux fanes de carottes

Ingrédients

• 2 cups carrot leaves without the stalks
• 1/2 inch ginger
• 3 green chilies
• 1 teaspoon toasted cumin
• 2 garlic cloves
• 2 tablespoons grated coconut
• 2 tablespoons peanuts
• juice of half lemon
• 2/3 cup extra virgin olive oil
• salt to taste
• 6 to 7 spring carrots
• 2 cups pasta (I used fusilli)
• feta cheese to crumble on top (optional)

Préparation

1. 1

   To make the sauce, put everything in a food processor (except olive oil) and grind until it forms a smooth paste. Now, pour oil and run the processor once again to form a creamy sauce.

2. 2

   Using a vegetable peeler, peel the carrots into thin strips.

3. 3

   Boil enough water in a pot for the pasta. Once done, add salt and drop the pasta in boiling water. Set the timer for 7 minutes. After 7 minutes, drop shaved carrots and let it cook for 1 minute. Drain everything into a serving bowl and pour the carrot leave sauce on the same bowl.

4. 4

   Toss everything together and serve warm.

5. 5

   Feel free to add some feta or parmesan cheese on top.