1400 700 vegan carrotpestocavatappiwitharugula hero

Carrot Pesto Cavatappi

with Arugula & Asparagus

dinner

We love creating pesto out of unexpected vegetables, and using carrots as a base is unusual...and tasty! We blend roasted carrots with traditional pesto ingredients nuts, lemon, and garlic for a bright take on this sauce. The best part? This carrot pesto coats the chickpea pasta perfectly, making every bite protein-packed and decadent.

Comfort Foods Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Gluten-Free High-Protein Soy-Free American Beans/Legumes Hearty Vegetables Nuts Pasta Root Vegetables Dinner <600 Calories
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
570
FAT
19g
CARBOHYDRATES
85g
PROTEIN
31g

MAIN INGREDIENTS

  1. 8 oz carrots
  2. 10 oz asparagus
  3. 2 cloves garlic
  4. 1 lemon
  5. 1 box Banza® cavatappi
  6. ⅓ cup almonds
  7. 4 oz baby arugula
  8. ¼ cup soy free vegan parmesan
  9. 1 tsp + 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Food processor
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Peel and thinly slice the carrots. Trim about 1 inch off the tough asparagus ends and chop the stalks into 1 inch pieces. Peel the garlic.

2
Roast the carrots

Add the sliced carrots to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until fork-tender, about 10 to 12 minutes.

3
Cook the cavatappi

Measure out 1 cup of the cavatappi and save for another use. Add the remaining cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta.

4
Blend the pesto

Halve the lemon. Combine the roasted carrots, garlic, juice from just half the lemon, almonds, just ½ cup of arugula, 2 tbsp parmesan, ¼ tsp salt, and ¼ cup water in a food processor. Pulse until well combined. With the motor running, drizzle in 2 tbsp olive oil and blend carrot pesto until smooth.

5
Put it all together

Return the large pot to medium-high heat with 2 tsp olive oil. Add the chopped asparagus and cook until crisp-tender, about 2 to 3 minutes. Add the cooked cavatappi, reserved pasta water, carrot pesto, remaining lemon juice, remaining arugula, and cook, stirring gently, until the arugula is slightly wilted, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.

6
Serve

Divide the carrot pesto cavatappi between large shallow bowls and sprinkle with remaining parmesan. Dig in!