Carrot Pesto Pasta
The carrot pesto pasta is a little bit savory, a little bit sweet, and still has some delicious creaminess going on due to the Parmesan.
Servings 4 people
Calories 306kcal
Equipment
- 1 Food processor
Ingredients
- 3 large carrots 8 oz.
- ⅓ cup pine nuts
- 2 cloves garlic
- ⅓ cup parmesan cheese
- ¼ teaspoon ginger
- ¼ teaspoon turmeric
- ¼ teaspoon cayenne
- 1 teaspoon plus plus more to taste
- ⅓ cup olive oil
- 1 lb. pasta I used ziti
- 1-2 tablespoons parsley chopped
- pepper
- 1 lemon
Instructions
- Peel the carrots and give them a rough chop so they will fit in your food processor or a good blender. Then, combine the carrots, pine nuts, garlic, Parmesan, ginger, turmeric, cayenne, and 1 teaspoon salt in the processor.
- Grind, then slowly add the olive oil while the mixer is on if that’s an option. If not, just add it in 2-3 small batches. Once the pesto is the consistency of creamy hummus, taste and add more spices or salt if you think it needs it.
- Cook the pasta according to the directions. Drain, then toss with the pesto.
- Sprinkle a little more Parmesan on top along with some salt, pepper, and chopped parsley. Just before serving, squeeze the lemon juice over each serving for a bright pop of flavor that I think goes well with the carrot pesto.
Notes
You can swap out the pasta for a whole wheat or gluten-free pasta of your choosing.
Nutrition
Calories: 306kcal | Carbohydrates: 11g | Protein: 6g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 6mg | Sodium: 673mg | Potassium: 467mg | Fiber: 3g | Sugar: 5g | Vitamin A: 702IU | Vitamin C: 24mg | Calcium: 128mg | Iron: 2mg