Angel Hair Pasta With Walnut-Carrot Sauce

2013-11-22
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 15m
  • Ready In : 30m
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Nutritional Info

This information is per serving.

  • Calories

    564
  • Fat

    22 grams
  • Saturated Fat

    6 grams
  • Cholesterol

    23 milligrams
  • Sodium

    541 milligrams
  • Carbohydrate

    75 grams
  • Fiber

    9 grams
  • Protein

    21 grams

Ingredients

  • 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

Method

Step 1

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. 

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