• 300 g pasta;
  • 1 carrot;
  • 1 zucchini;
  • 10 g of butter;
  • 30 g of grated nuts (preferably forest);
  • 50 ml of broth;
  • 200 g of soft cheese;
  • 1 small orange;
  • ground pepper, salt;
  • green onions.


  1. Put the pasta in plenty of boiling water. Such homogeneous sauces, and as cheese-walnut, best suited to long pasta. So you need to take spaghetti, and always made from durum wheat.
  2. Carrots and wash zucchini in cold running water and remove peels. If not an overgrown zucchini, then peel the tender, and therefore it can not clean off. Grate on a grater or slicing vegetables into sticks and add to the pan about 4 - 5 minutes until cooked pasta.
  3. To get out of the pan the pasta and vegetables, place in a sieve to let excess moisture drain out. The broth remaining in the bowl, not pour, it will be used to manufacture the sauce.
  4. In the pan to dissolve the butter, there also add finely grated nuts. Dilute all with the broth. Send cheese in the broth.
  5. Squeeze the juice of one orange, pour it into the sauce and mix well. Sprinkle with salt and ground black pepper. Slice the washed leeks.
  6. Beautifully lay out the pasta on a large platter, pour over sauce and sprinkle with chopped green onions.

So the nuts are easily cracked, it is necessary to put them in any good heat-retaining container and pour boiling water. To withstand with the lid closed for about 10-20 minutes.