Bucatini with carrot sauce, hazelnuts and beans

Pasta with carrot sauce, feta, roasted hazelnuts, and spring onion. The carrots bring sweetness while the cheese and nuts add salt and crunch.

• 3 carrots (about 100 g each)
• 1 yellow onion
• 1 clove of garlic
• 1 tbsp oil
• 2 dl sour cream
• 2 dl water
• 1 packet of large cooked white beans (380 g each)
• 1 pack marinated artichokes (each 190 g)
• 150 g feta cheese
• Salt
• Pepper
• 4 port pasta (preferably bucatini)
• 1 dl roasted hazelnuts
• 1/2 bag of green onions (each 125 g)
• 65 g mâche salad

Method

1. 1
   Put on a saucepan with water for the pasta.
2. 2
   Carrot sauce: Coarsely grate the carrots on a grater.
3. 3
   Peel and chop the onion and garlic.
4. 4
   Fry the carrots and the chopped onion in the oil in a pan.
5. 5
   Stir in the cream and water and cook until the carrots are soft, about 5 minutes.
6. 6
   Mix the sauce for a minute or so with an immersion blender.
7. 7
   Cook the pasta according to the instructions on the package.
8. 8
   Carrot sauce: Rinse the beans in cold water and let them drain in a colander together with the artichokes.
9. 9
   Crumble the feta cheese.
10. 10
    Stir feta cheese, artichokes and beans into the sauce.
11. 11
    Season to taste with salt and pepper (see tips for seasoning suggestions).
12. 12
    Coarsely chop the nuts.
13. 13
    Trim and slice the green onions.
14. 14
    Mix the pasta with the sauce and serve with scallions, nuts and mâche salad.