Angel Hair Pasta With Walnut-Carrot Sauce

Name: Angel Hair Pasta With Walnut-Carrot Sauce
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 30 min

Prep: 15 min
Cook: 15 min

Yield: 4 servings

Nutrition Info

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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

Directions

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.

Photograph by Christopher Testani

Courtesy of Food Network Magazine