Carrot Pesto Cavatappi

Preheat oven to 400°F. Combine green beans, 1 tsp vegetable oil, and a pinch of salt and pepper baking sheet and toss. Roast until tender, 10 to 12 minutes. (4-serving meal: use 2 tsp olive oil)

Stir together lemon zest, just 2 tsp lemon juice, yogurt, and a pinch of salt in small bowl. (4-serving meal: use just 4 tsp lemon juice)

Combine garlic, just 1 tbsp cornstarch, just ¼ cup and 2 tbsp garbanzo bean flour, ½ tsp salt, and ¼ cup cold water in large bowl and whisk batter. Stir in just ½ cup carrot, just ½ cup parsnip, and just ½ cup onion. (4-serving meal: use just 2 tbsp cornstarch, just ¾ cup garbanzo bean flour, 1 tsp salt, ½ cup cold water, just 1 cup carrot, just 1 cup parsnip, just 1 cup onion) (TIP: Keep remaining cornstarch, garbanzo bean flour, and vegetables for your own use.)

Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Using ¼-cup measuring cup, add batter and flatten using bottom of measuring cup. Cook bhajis, undisturbed, until crispy, 3 to 4 minutes per side. Transfer cooked bhajis to paper towel-lined plate and sprinkle with salt. (4-serving meal: use ¼ cup vegetable oil) (TIP: For the 4-serving meal, work in batches.)

Toss roasted green beans with tamarind chutney. Divide parsnip and carrot bhajis and tamarind green beans between plates. Drizzle with lemon yogurt and serve with lemon wedges. अपने खाने का आनंद लें!