Angel Hair Pasta With Carrot-Walnut Sauce

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Average: 5 (1 vote)

The perfect pasta to wind down the day.

Kosher salt

10 ounces whole-grain angel hair pasta

2 medium carrots, roughly chopped

1/3 cup walnuts

2 cloves garlic, roughly chopped

1/2 teaspoon dried oregano

1 teaspoon grated lemon zest

Pinch of red pepper flakes

2 tablespoons extra-virgin olive oil

1/2 cup golden raisins

1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping

Juice of 1/2 lemon

3 tablespoons chopped fresh parsley

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta.

Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped.

Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.