Carrot Pesto Pasta

Name: Carrot Pesto Pasta
Yield: 4
Cuisine: American
Ingredients: 3 pieces Carrot (3 large carrots (8 oz.)); ⅓ cup Pine Nuts (⅓ cup pine nuts); 2 cloves Garlic (2 cloves garlic); ⅓ cup Parmesan Cheese (⅓ cup parmesan cheese); ¼ tsp Ginger (¼ teaspoon ginger); ¼ tsp Ground Turmeric (¼ teaspoon turmeric); ¼ tsp Cayenne Pepper (¼ teaspoon cayenne); ⅓ cup Olive Oil (⅓ cup olive oil); 1 lb Pasta (1 lb. pasta (I used ziti)); 1 tbsp Parsley (1-2 tablespoons parsley (chopped) — up to 2); 0 pieces Black Pepper (pepper); 1 piece Lemon (1 lemon)

Carrot Pesto Pasta - Main Course (American)

American

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Peel 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.
2Grind, 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.
3Cook the pasta according to the directions. Drain, then toss with the pesto.
4Sprinkle 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.