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Sweet and light on a sunny day
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Catching up with Jon and Stephen while enjoying a yummy bowl of pasta. Mmm...
Angel Hair Pasta with Walnut-Carrot Sauce
Kosher salt
10 oz whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
½ tsp dried oregano
1 tsp grated lemon zest
Pinch of red pepper flakes
2 tbsps extra-virgin olive oil
½ cup golden raisins
½ cup grated pecorino or parmesan cheese (about 2 oz), plus more for topping
Juice of ½ lemon
3 tbsps chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain the pasta.
Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, ¼ tsp 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.
Serves 4
Catching up with Jon and Stephen while enjoying a yummy bowl of pasta. Mmm...
Angel Hair Pasta with Walnut-Carrot Sauce
Kosher salt
10 oz whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
½ tsp dried oregano
1 tsp grated lemon zest
Pinch of red pepper flakes
2 tbsps extra-virgin olive oil
½ cup golden raisins
½ cup grated pecorino or parmesan cheese (about 2 oz), plus more for topping
Juice of ½ lemon
3 tbsps chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1½ cups cooking water, then drain the pasta.
Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, ¼ tsp 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.
Serves 4