Carrot Tagliatelle with Tomatoes and Arugula

Ingredients 1 ¾ ozs pine nuts 5 ozs basil 1 oz parmesan 28 ozs carrots (8 carrots) 2 ozs arugula (1 bunch) 3 oregano 4 tbsps olive oil 3 ozs vegetable broth (more if needed) 9 ozs cherry tomatoes salt peppers Preparation steps 1. Roast pine nuts in a pan without fat over medium heat. Wash basil, shake dry and pluck leaves. Finely grate Parmesan cheese. Grind half of the pine nuts with basil leaves in a mortar and mix with Parmesan. 2. Clean and peel carrots and cut into long narrow strips (tagliatelle) with a peeler. Wash arugula and spin dry. Wash oregano, shake dry and pluck the leaves. 3. Heat oil in a large frying pan. Sauté carrot tagliatelle in it over medium heat for 4 minutes. Deglaze with broth and simmer over low heat for 5 minutes, turning occasionally, until liquid is reduced. Meanwhile, clean, wash and quarter cherry tomatoes. 4. Season carrot tagliatelle with salt and pepper. Add remaining pine nuts and tomatoes and steam for 2 minutes. Then fold in arugula and immediately arrange on plates. Sprinkle with oregano leaves and basil mix.