Pasta with kalettes

Pasta with kalettes

Total: 25 Min. | Active: 25 Min.
vegetarian
Nutritional value / people: 546 kcal
, Fat: 20 g
, Carbohydrate: 73 g
, Protein: 17 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettbossi.ch

200g kalettes (Flower Sprouts)
salted water, boiling
350g pasta (e.g. spirals)
50g hazelnuts
200g carrots
1tbsp olive oil
1tsp salt
a little pepper
30g dried cranberries
1dl single cream for sauces
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How it's done

Cook the kalettes in boiling, salted water for approx. 2 mins., drain. Cook the pasta in boiling, salted water until al dente, drain. Roughly chop and dry-roast the hazelnuts, remove. Peel long strips from the carrots using a peeler, sauté in oil for approx. 2 mins. Add the kalettes and pasta, mix and season. Add the cranberries and cream, mix and heat through. Plate up the pasta, sprinkle with hazelnuts.

How-tos

Roasting nuts

Roasting nuts

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