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Recipe: Angel Hair Pasta With Walnut-Carrot Sauce

Rank: Easy

Time execution: 30 min

Can be served for: 4 persons


  • Kosher salt

  • 20 ounces whole-grain angel hair pasta

  • 3 medium carrots, roughly chopped

  • 2/3 cup walnuts

  • 3 cloves garlic, roughly chopped

  • 2/3 teaspoon dried oregano

  • 2 teaspoon grated lemon zest

  • Pinch of red pepper flakes

  • 3 tablespoons extra-virgin olive oil

  • 2/3 cup golden raisins

  • 2/3 cup grated pecorino or parmesan cheese (about 3 ounces), plus more for topping

  • Juice of 2/3 lemon

  • 3 tablespoons chopped fresh parsley


  1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 2 2/3 cups cooking water, then drain the pasta. Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 2/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.

Source: Angel Hair Pasta With Walnut-Carrot Sauce All About Trends

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