Fettuccine with Carrot and Tarragon Carbonara

The last of last year’s carrots, and the best of this spring’s eggs, with some fantastic pasta from the co-op. I pulled the inspiration for this recipe from one of my older recipe books, The Quick After-Work Vegetarian Cookbook. It has several ‘go-to’ recipes in it, but I often tweak them to suit my taste. This one, I tweaked the quantities to suit two quite hungry people. 

INGREDIENTS (PER PERSON):

  • 1 carrot
  • 1 egg
  • 25g butter
  • 75g pasta
  • 25g pecorino 
  • 1/2 tsp dried tarragon
  • salt and freshly grated black pepper

METHOD:

  • Put a pan of salted water on to boil while you prepare the other ingredients. 
  • When the water comes to the boil, add the pasta, and cook as instructed on the pack, usually around 8 minutes. 
  • Peel and chop the carrot finely. 
  • Melt the butter, and add the dried tarragon and carrots, cook gently for around 7 minutes until the carrots are tender. 
  • Beat the eggs and then add the grated cheese, a pinch of salt and a good grating of pepper. 
  • When the pasta is done, drain it, return it to the hot pan, add the hot carrots and butter and then stir in the cheese and eggs, which will cook in the heat of the pasta. 
  • Serve in warmed plates. The egg should still be a little runny, like the centre of an omelette. 

A light, sharp-flavoured green salad and a light fresh white wine would go well with this. 

 

Leeks and carrots cooked in olive oil

This is a lovely lemony dish, good as a side-serving with sausages and mash. It could be served at room temperature with bread for a light lunch. 

INGREDIENTS:

  • 500g leeks, sliced
  • 1 onion, finely chopped
  • 1 carrot, cut in half lengthways then thinly sliced
  • 1 tbsp basmati rice
  • 4 tbsp olive oil
  • 240 ml hot water
  • 1 tsp sugar, or date syrup
  • juice of 1 lemon
  • salt and pepper

METHOD:

  • In a wide heavy frying-pan, heat the oil over a medium heat and fry the onions and carrots for 3 minutes or so. Then add the leeks and rice, and stir to combine. 
  • Add the hot water, lemon juice, sugar, salt and pepper, and stir again. 
  • Cover the pan and simmer over a low heat for around 20 minutes. Set aside to cool with the lid on. 

This is good garnished with chopped parsley. 

 

Baby carrots in cumin and lemon dressing

I was a bit late in thinning my carrots this year, so I have a lot of finger-sized carrots. I used a Moroccan-style dressing for a delicious side-dish. 

INGREDIENTS:

  • 200g finger-sized carrots
  • 1/2 tsp toasted ground cumin
  • 1 small clove of garlic
  • juice of around 1/2 small lemon
  • 2 tsp olive oil
  • a tiny bit of honey, to taste
  • coriander leaves
  • Salt

METHOD:

  • Clean the carrots and boil them for around 5 minutes, until tender. Set aside to cool a bit
  • In a pestle and mortar, crush the clove of garlic with a pinch of salt and the cumin, then add the lemon juice, honey and olive oil. 
  • Pour the dressing over the warm carrots and coriander leaves, mixing well.