PASTA WITH CARROTS, ONION, THYME AND PINE NUTS or PASTA CON CAROTE, CIPOLLE, TIMO E PINOLI

HOTMHOTMHOTM

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This morning I got up at 4.30 to bring Marco to the airport so now I feel ready to go to bed again. But it was lovely to be up so early, the birds trying out their voices and the sun so red and big when it finally turned up there by the horizon. And now it’s already hot…
I just sent off the saffron yogurt photo to The Real Epicurean who is hosting this month’s Does My Blog Look Good In This, I hope you helped me to choose a winner! But there are quite a few really good ones this turn (as always) so my hopes aren’t that high. But it doesn’t hurt to try does it? Marco always complains about how uncompetitive I am so I take any chance to practice competitiveness nowadays, I just can’t shy away from competition all the time.
And then it’s the last day for your entries for this month’s The Heart of the Matter, you can still send me entries of your heart healthy pasta recipes even if they arrive a little bit late, as long as I haven’t hit the publish button I can include them in the roundup that I will post later this week! I’m happy to say that we have quite a few new participants this month!

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I can hardly post anything else than a pasta dish today, can I? This one is perfect when you find yourself with an almost empty fridge, little time but very hungry! Onions and carrots are usually the only things still in my fridge when it’s almost empty and they have been my constant companion throughout my life. There have been many a time when they really have saved my dinner and I’m sure they have also made me a healthier person. I even think I posted a similar recipe ages ago.

PASTA WITH CARROTS, ONION, THYME AND PINE NUTS or PASTA CON CAROTE, CIPOLLE, TIMO E PINOLI

Pasta
Carrots
Onion
Fresh thyme if possible
Pine nuts
Salt
Extra virgin olive oil

– Start up the pasta cooking.
– While you wait for the water to boil you peel the carrots and then you slice some of them finely and some of them you continue to peel until they are no more, in this way you have both coins and strings of carrot. This is you feel like some variation, if you are in a more conservative mood you just slice them all thinly. Slice the onions thinly too. Use a 50/50 approach to the amounts of them if you understand what I mean.
– Put carrots and onion in a pan or skillet with some olive oil, pine nuts and thyme and braise it until soft, this should coincide more or less with the pasta being ready.
– Mix the two and serve!

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L