Skip to main content
Carrot Pesto Cavatappi with Lemon Arugula & Parmesan
2 Serving Dinner

Carrot Pesto Cavatappi

with Lemon Arugula & Parmesan

Tags: Gluten-Free, High-Protein, Soy-Free
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
21g
CARBOHYDRATES
96g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INGREDIENTS

  1. 4 carrots
  2. 2 garlic cloves
  3. 8 oz Banza® cavatappi
  4. 1 lemon
  5. ⅓ cup sliced almonds
  6. 4 oz baby arugula
  7. ¼ cup vegan parmesan
  8. ¼ cup + 1 tsp olive oil*
  9. Salt and pepper*
  10. *Not included
  11. For full ingredient list, see Nutrition
Allergens: tree nut (almond)
Tools: Food processor, Baking sheet, Large pot
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
650
FAT
21g
CARBOHYDRATES
96g
PROTEIN
34g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Prepare the produce

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.

2
Roast the carrots

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.

3
Cook the cavatappi

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.

4
Blend the carrot pesto

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.

5
Final touches

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.

6
Serve

Divide the carrot pesto cavatappi with lemon arugula between large bowls and sprinkle with the remaining parmesan. Tuck in!

SIMILAR RECIPES