for 4 person

Carrot mixture

500 g	carrots
1	onion

1 tbsp	olive oil
¼ tsp	salt
½ dl	water

80 g	walnut kernels
60 g	grated Parmesan
1	egg
3 tbsp	breadcrumbs

To fry the balls

oil for frying

Linguine

1	garlic clove
1	red chilli pepper
1 bunch	flat-leaf parsley

350 g	pasta (e.g. Linguine)
	salted water, boiling
3 tbsp	olive oil

How it's done

Carrot mixture

Cut the carrots into approx. 1 cm pieces, roughly chop the onion.

Heat the oil in a non-stick frying pan. Briefly sauté the carrots and onion, add the water, season with salt, cover and cook for approx. 10 mins. until soft. Remove the lid, leave the carrots to cool.

Roughly puree the carrots, walnuts and cheese in batches in a food processor. Mix in the egg. Divide the mixture into 20 portions, shape into little balls, toss in the breadcrumbs.

To fry the balls

Preheat the oven to 80°C. Heat a dash of oil in the same frying pan, fry the balls on all sides for approx. 10 mins. per batch, remove and keep warm in the oven.

Linguine

Slice the garlic, deseed and finely chop the chilli pepper, finely chop the parsley.

Cook the pasta in boiling salted water until al dente. Set aside approx. 100 ml of cooking water, drain the pasta. Heat the oil in the same frying pan, sauté the garlic and chilli pepper for approx. 5 mins. Add the pasta, reserved cooking water and parsley, mix and serve with the carrot balls.

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