[adapted from recipe by Ilva of Lucullian Delights]

INGREDIENTS

500g wholemeal spaghetti
6 medium carrots (peeled and sliced) or 500g young carrots (sliced, not peeled)
3 quite big onions (peeled and sliced)
1 tbs dried thyme or even better some fresh or frozen thyme
5-6 tbs (80g) pine nuts
3 tbs Carotino (or olive oil)
sea salt

METHOD

Bring large pot of water to boil, add salt and pasta, cook stirring from time to time.
In meantime peel and slice carrots and onions.
On a large frying pan toast pine nuts till they are starting to be golden brown, remove from frying pan and keep aside. Add oil to the frying pan, onions, carrots, thyme and fry till carrots are soft and start getting brown. Stir in toasted previously pine nuts. Season with salt.
Drain pasta, serve to the plates, top with carrot mixture and serve immediately with some salad on a side.

Serve 4 people as a mine dish.

• You can replace pine nuts with roasted cashew nuts, chop them and add to onions with carrots towards the end.