Summary

Ingredients

• 600 g bunch carrots
• 2 onion (s), red
• 1 clove garlic
• 100 g almond (s), peeled or pens or chopped
• 2 tablespoon olive oil
• Sea salt, coarse
• 4 tablespoon olive oil
• 1 teaspoon honey, more liquid
• 50 g raisins
• 0.5 teaspoon ½ harissa
• 1 teaspoon orange peel, untreated, finely grated
• 125 ml orange juice
• 100 ml vegetable stock
• 400 g ribbon noodles, wide
• 250 g sheep cheese
• 0.5 ½ bunch parsley, smooth

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Instructions

1. Peel the carrots and cut into approx. 2 cm thick slices. Halve the onion and cut into thin strips. Chop the clove of garlic.
2. Roast the almonds in 2 tablespoons of olive oil in a coated pan until golden brown, season with sea salt and leave to cool on a plate.
3. Add another 4 tablespoons of olive oil to the pan and sauté the carrots, garlic and onions for 3 - 4 minutes. Season with sea salt and add honey, raisins and harissa. Deglaze with orange juice and vegetable stock, add the orange peel and let it simmer over a medium heat for about 8-10 minutes.
4. In the meantime, cook the noodles in salted water until they are al dente. Pluck the parsley from the stems and cut into small pieces. Put the pasta under the carrots and add a little pasta water. Season to taste with harissa and salt.
5. Fold in the parsley and arrange on plates. Pick up the sheep`s cheese and sprinkle with the roasted almonds over the pasta.