Carrot Tagliatelle with Sage Butter

A great pasta dish for any occasion. 1:

1. rinse carrots, remove peel and cut lengthwise into narrow strips with a peeler or shave lengthwise on a vegetable mandolin. Boil plenty of salted water together with the orange peel. Make tagliatelle according to package directions. Add the carrots during the last 2 minutes of cooking. 2.

Meanwhile, in a large frying pan with high sides, heat the butter until it foams. Coarsely chop walnuts and sage leaves, add to butter form and toast over low heat for 2 min.

Season generously with salt, red bell pepper flakes and a good pinch of bell pepper. Put the frying pan aside.

Pour the noodles together with the carrot strips into a sieve and drain thoroughly, remove the orange peel and fold the carrot noodles into the butter mixture. Sprinkle the cheese over the top, fold in and bring the pasta to the table on the spot.

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