for 4 person

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

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.

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