Carrot Pasta with Oro del Desierto Olive Oil

This recipe features Coupage, bringing together the natural sweetness of carrots and the gentle acidity of cheese, perfectly complemented by the richness of olive oil.

＜Ingredients＞　(Serves 2)
Oro del Desierto (Coupage) … 60ml
Carrot … 1
Leafy greens of your choice … as needed
Neufchâtel cheese (cream cheese also works) … 50g
Pasta … 100g
Water … 400ml
Granulated consommé … 1 tbsp
Salt & pepper … a little

＜Instructions＞
1. Slice the carrot into long, thin strips resembling pasta. Tear the leafy greens into bite‑size pieces. Scoop the cheese with a teaspoon to form small portions.
2. Boil pasta in plenty of salted water until slightly firm. Drain and toss with a little olive oil.
3. Add water to a frying pan and heat over medium. Once boiling, add consommé, carrot, and the pasta. When the liquid reduces, season with salt and pepper, then turn off the heat.
4. Serve on a plate, top with cheese and leafy greens, and finish with a drizzle of olive oil.

Organic Extra Virgin Olive Oil "Oro del Desierto"
Purchase here.