Carrot Pesto Cavatappi
with Lemon Arugula & Parmesan
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- 4 carrots
- 2 garlic cloves
- 8 oz Banza® cavatappi
- 1 lemon
- ⅓ cup sliced almonds
- 4 oz baby arugula
- ¼ cup vegan parmesan
- ¼ cup + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Preheat the oven to 425°F. Bring a large pot of salted water to a boil. Peel and thinly slice the carrots. Peel the garlic.
Place sliced carrots on a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until lightly browned and fork-tender, 10 to 12 minutes.
Add pasta to the boiling water and stir. Reduce heat and cook until al dente, 6 to 8 minutes. Reserve ¾ cup pasta water, and drain pasta. TIP: We will use this pot again.
Halve and juice the lemon. Add roasted carrots, peeled garlic, just half the lemon juice, almonds, just ½ cup baby arugula, just half the parmesan, ¼ tsp salt, and the reserved pasta water to a food processor. Pulse until combined. With the food processor on high speed, slowly add ¼ cup olive oil, scraping down the sides as necessary, until well combined. Taste the carrot pesto and add salt as necessary.
Add carrot pesto, cooked cavatappi, remaining lemon juice, and remaining baby arugula to the large pot over low heat. Cook until arugula is slightly wilted, 1 to 2 minutes. Taste, and add salt and pepper as necessary.
Divide the carrot pesto cavatappi with lemon arugula between large bowls and sprinkle with the remaining parmesan. Tuck in!