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| 2 gross | Carrots; scrubbed |
| 8 | Dried tomatoes; rehydrated and chopped |
| | Fresh thyme; to taste |
| 14 x ca. 30 g | Hot cooked pasta; drained |
| 1 Esslöffel | olive oil |
| 8 x ca. 30 g | Goat cheese; grated or fresh parmesan |
| | salt |
| | pepper |
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Heat a sauce pan with water to cook the carrots. Grate the carrots into long shreds, then cook for 1 minute in the pan of water. Drain and return to the pan; add the sun-dried tomatoes and some fresh thyme to taste.
Place hot pasta in a warmed serving bowl. Toss with olive oil, carrot mixture and cheese, sald and pepepr to taste. Toss gently and serve on warm plates.
ravioli. Add a little citrus peel to the water used to rehydrate the tomatoes. Fast! Attractive.
House.
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