1400 700 vegan carrotpestocavatappiwithlemonarugula horizontal

Carrot Pesto Cavatappi

with Lemon Arugula & Parmesan

dinner

Seasonal Menu Italian Spring Recipes Gluten-Free Soy-Free High-Protein Comfort Foods Dinner Summer Recipes
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
640
FAT
20g
CARBOHYDRATES
95g
PROTEIN
35g

MAIN INGREDIENTS

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

TOOLS

  • Food processor
  • Baking sheet
  • Large pot

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 the 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 the cavatappi 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.

4
Blend the carrot pesto

Halve and juice the lemon. Add roasted carrots, peeled garlic, almonds, just ½ cup arugula, just half the parmesan, just half the lemon juice, ¼ tsp salt, and the reserved pasta water to a food processor. Pulse until combined. With the food processor on high speed, slowly add 2 tbsp olive oil, scraping down the sides as necessary, until well combined. Taste the carrot pesto, and add salt as necessary.

5
Final touches

Add the carrot pesto, cooked cavatappi, remaining lemon juice, and remaining 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. Enjoy!