June 3 2021

Orecchiette pasta with sun-dried tomatoes, walnuts and carrot purée

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A sweet and delicate 
pasta dish.

A delicate recipe using only a few sustainable ingredients.

Recipe created by the Human Nutrition Unit - Dept. of Food and Drug, University of Parma based on an idea from Dr and chef Giuseppe Di Pede.

Serves four

  • Fresh orecchiette pasta 320 g
  • 12 sun-dried tomatoes in extra virgin olive oil
  • Shelled walnuts 60 g
  • 4 medium-sized carrots
  • 2 glasses (400 ml) of vegetable broth
  • 2 tbsp extra virgin olive oil (20 g)
  • 1 shallot
  • Fine salt to taste
  • Black pepper to taste


Nutritional information
Per serving: 485 Kcal

Environmental Impact

Per serving: 
175 grams CO2 equivalence - carbon footprint
417 litres - water footprint

This recipe’s environmental sustainability level is: High.

To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.


Method

Wash the carrots and cut into discs. 

Chop up the shallot and fry in a non-stick casserole dish with extra virgin olive oil. Add the carrots and cook for five minutes. 

Pour in the vegetable broth and cook until the carrots are soft.

Blend the carrots into a purée, season and set aside.

Toast the walnuts in a small non-stick pan and while they are toasting, julienne the sun-dried tomatoes and set aside. 

Cook the orecchiette pasta in salted water, drain and add them to the pan with the carrot purée on a medium heat for a few minutes, adding the toasted walnuts and sun-dried tomatoes at the last minute. Serve hot.


The Chef’s Advice

You can replace the walnuts with any other type of nut, such as pistachios or almonds. Lightly toasting nuts in a pan helps to bring out the flavour.

Nutritional Advice

Carrots have the highest concentration of beta carotene, which is essential to eye health, but other fruits and vegetables, such as tomatoes, pumpkin and spinach, also contain high amounts.

Environmental Advice

Choose seasonal ingredients, local or traditional varieties.

Carrots are usually orange but there are also white, yellow, purple, red and black varieties. Choose local varieties to foster agricultural biodiversity.


Orecchiette pasta with sun-dried tomatoes, walnuts and carrot purée

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