Menu
RECIPES
| Calories | 171,1 kcal |
| Fat | 4,08 g |
| of which saturated fat | 1,64 g |
| Carbohydrates | 25,8 g |
| of which sugar | 2,48 g |
| Proteins | 7,02 g |
| Salt | 0,29 g |
| Calories | 171,1 kcal |
| Fat | 4,08 g |
| of which saturated fat | 1,64 g |
| Carbohydrates | 25,8 g |
| of which sugar | 2,48 g |
| Proteins | 7,02 g |
| Salt | 0,29 g |
Cut walnuts into smaller pieces. In a bowl place goat cheese, sun-dried tomatoes, half of the toasted walnuts, a dash of olive oil, red wine vinegar, a couple of tablespoons of water and a little black pepper. Chop garlic and onion. In a pot, bring water with a teaspoon of salt to a boil. Mix pasta with the crème de chèvre and adjust the creaminess by adding pasta water. Add the sauteed vegetables. paso 6 Cut walnuts into smaller pieces. In a bowl place goat cheese, sun-dried tomatoes, half of the toasted walnuts, a dash of olive oil, red wine vinegar, a couple of tablespoons of water and a little black pepper. Chop garlic and onion. In a pot, bring water with a teaspoon of salt to a boil. Mix pasta with the crème de chèvre and adjust the creaminess by adding pasta water. Add the sauteed vegetables. paso 6Cooking step by step
The walnuts:
Heat a frying pan, without oil, and toast the walnuts for 1-2 min until golden brown.
Set aside. 
The crème de chèvre:
Blend with the hand blender until you get a homogenous sauce. Adjust the texture by adding more water, you want a creamy consistency. 
Mise en place:
Cut aubergine into 1 cm cubes.
Heat oil in a frying pan and sauté vegetables over high heat until golden brown, 4-6 min approx.
Season with salt and pepper. 
The pasta:
Boil pasta to desired point, 9-11 min.
Drain and set aside some of the water. 
Your meal:
Divide pasta between the plates and finish with toasted walnuts and rocket leaves on top. 
paso 6
Cooking
step by stepThe walnuts:
Heat a frying pan, without oil, and toast the walnuts for 1-2 min until golden brown.
Set aside. 
The crème de chèvre:
Blend with the hand blender until you get a homogenous sauce. Adjust the texture by adding more water, you want a creamy consistency. Mise en place:
Cut aubergine into 1 cm cubes.
Heat oil in a frying pan and sauté vegetables over high heat until golden brown, 4-6 min approx.
Season with salt and pepper. The pasta:
Boil pasta to desired point, 9-11 min.
Drain and set aside some of the water. Your meal:
Divide pasta between the plates and finish with toasted walnuts and rocket leaves on top. paso 6
It´s simple, fill in the form and you will have it at your email in less than 3 minutes!
Don´t wait more and feed your inner chef with LetsCook 👇📕