Carrot Sage Pasta with Goat Cheese

Peel carrots and dice about 1 cm. Clean the spring onions, wash and cut into fine rings. Wash and halve the tomatoes. Wash the rosemary and shake dry. Pluck off 1 tablespoon of needles, chop and set aside.

Wash the sage leaves and pat dry. Heat the butter in a large skillet with high sides or a wide saucepan. Sauté the sage in it until crisp, remove and drain on paper towels.

Remove the pan from the heat. Add the pasta, carrots, green onions and tomatoes. Add 600 ml of cold water, the rosemary sprig and 1 tsp of salt. Cover and bring everything to a boil over high heat.

Then cook the pasta, uncovered, over medium-high heat for about 10 minutes. Stir occasionally, the more liquid that has boiled away, the more often. Taste the pasta. If they are not cooked through, add another 3-5 tablespoons of water if needed and continue to simmer briefly.

Remove the rosemary sprig and stir in the chopped rosemary. Season generously with pepper.

Crumble the fresh goat cheese and sprinkle over the pasta with the sage leaves.

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