Carrot Pesto Cavatappi with Cauliflower and Peas

Carrot Pesto Cavatappi

with Cauliflower and Peas

GET RECIPES DELIVERED
dinner

This pesto has all of the traditional ingredients, plus an extra pop of nutrition and color thanks to vitamin-rich roasted carrots. You’ll blend the carrots into the smooth sauce, which coats the cavatappi perfectly. This dish includes even more protein than meets the eye—the pasta is made from chickpeas!

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
720
FAT
36g
CARBOHYDRATES
82g
PROTEIN
32g

MAIN INGREDIENTS

  1. 3 carrots
  2. 1 box Banza® cavatappi
  3. Fresh parsley
  4. ⅓ cup almonds
  5. 2 cloves garlic
  6. 2 tsp champagne vinegar
  7. ¼ cup vegan parmesan
  8. 6 oz orange cauliflower florets
  9. ¾ cup green peas
  10. 3 tbsp olive oil*
  11. Salt and pepper*
  12. *Not Included
Allergens: tree nuts

TOOLS

  • Large pot
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Get started
Bring a large pot of salted water to a boil for the pasta. Thinly slice the carrots into rounds about ¼ inch thick.
2
Roast the carrots
Transfer the sliced carrots to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, about 9 to 11 minutes.
3
Cook the cavatappi
Add just ¾ of the box of 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 cooking water and drain the pasta into a colander.
4
Blend the pesto
To a food processor, add the roasted carrots,, parsley (stems and leaves), almonds, garlic, champagne vinegar, half the parmesan, and ¼ tsp salt. Pulse until the carrots are finely chopped and the mixture is well combined. With the motor running, drizzle in 2 tbsp olive oil and as much of the reserved cooking water needed to blend until mostly smooth.
5
Finish the pasta
Return the large pot to medium-high heat with 2 tsp olive oil. Add the cauliflower florets and cook until tender, about 4 to 6 minutes. Add the cooked cavatappi, carrot pesto, green peas, and the remaining reserved cooking water to the pot, and gently toss to combine. Season the pasta with salt and pepper.
6
Serve
Divide the carrot pesto cavatappi between large shallow bowls and sprinkle with the remaining parmesan.