- 250 g ribbon pasta
- 150 g sweet potatoes
- 1 dl. cooking cream
- 1 tbsp red pesto (good quality)
- Juice from 1/2 lime or lemon
- Salt og pepper
- 1 bag of Earth Control Cashews
- 1 handful of parsley
- 1 tsp lime juice
- 1 pinch of seman
Turn the oven at 180c degrees.
Wash the sweet potato and cut it over the long side. For this recipe, only 1/2 sweet potato (about 150 g) is needed. Pierce the potato, place it on a baking sheet and bake in a preheated oven for about 20 minutes until it is soft (note with a fork).
When the potato is done, scrape the contents out and mix in a mixer with cooking cream, red pesto, salt, pepper and lime juice. Use a small food processor, mini chopper or blender here. Mix the ingredients until you have a creamy and solid color.
Cook the strip pasta for 2-3 minutes (the pasta should not be cooked too long). Pour the water from the pasta and pour the warm cream into the pasta pan. Gently mix it all around.
Chop the cashews roughly and sprinkle on top of the dish along with some lime juice, fresh parsley and sesame seeds.