Servings:
4
Prep time:
20
INGREDIENTS
- - 1 kg of carrot
- - 70 g of walnuts
- - 150 g of goat yogurt
- - 1 teaspoon of chives
- - melissa
- - 0.50 Lemon
- - 1 teaspoon of extra virgin olive oil
- - salt
- - pepper
- - paprika
INSTRUCTIONS
- Reduce the carrots to spaghetti with the specific tool. Dress them with the juice of lemon and a pinch of salt, mix them well and let marinate in the refrigerator for at least half an hour.
- Gather in a blender thenwalnuts, the yogurt, a pinch of salt and blend obtaining a smooth cream. Add the chives and let stand the sauce in the refrigerator.
- Drain and squeeze the carrot noodles, toss with the nuts sauce and serve completing the dish with a littel oil, sprinkle with paprika, pepper and lemon balm leaves.
