✤1 lb carrots, peeled
✤8 oz dried pappardelle pasta
✤1/2 cup (56g) chopped hazelnuts
✤2 tbsp butter
✤2 tbsp chopped fresh rosemary
✤ salt, to taste
✤4 oz soft goat cheese, cut up
❖Toast the hazelnuts by spreading on a baking sheet and baking at 350°F (177°C) for 5 min, or until light brown and fragrant. Let cool, then rub off skins if applicable.
❖Using a vegetable peeler, cut carrots lengthwise into thin ribbons. Transfer to a large colander.
❖Cook the pasta in salted boiling water according to package directions. Reserve 1 cup of pasta water, then drain pasta in same colander as carrots.
❖ In the same pot you cooked the pasta, combine hazelnuts, butter, rosemary & salt. Heat over med heat until butter is bubbling.
❖Add the cheese & half of the pasta water, whisking until combined. Add the pasta and carrot, tossing to coat. If needed, thin with additional pasta water.
