Purple Carrot Pesto Pasta

Ingredients

500 g dried pasta of choice (cooked in salted water till al dente)4 cups purple carrots (peeled & chopped into 1 inch pieces)1 cup extra virgin olive oil (plus 1 tbsp for frying)5 cloves garlic (minced)1 small onion (diced)2 tsp cumin (dry roasted & ground)1 tsp red chilli flakes1/2 tsp salt (to taste)1/4 tsp ground black pepper2 cups water1 lemon (zested & juiced)1/2 cup parmesan cheese (grated plus more for garnishing)

Steps

Heat a pan on medium high, add 1 tbsp oil.When hot, add garlic & onion, fry till onion turns translucent.Add cumin & red chilli flakes, fry for 2 mins.Add salt, pepper & water, bring to a boil.Cook until all the water has been absorbed by the carrots & set aside to cool.Add cooled carrots into a blender, add lemon juice, grated parmesan & olive oil (in a slow steady stream)Taste & adjust seasoning then set aside.Bring a pot of water to a boil, add pasta & cook until al dente (a few mins short of manufacturer’s directions).When pasta is cooked, reserve 1/2 cup of cooking water, drain & return pasta intro the pot.Add carrot pesto, toss to coat, add reserved pasta water if necessary to create a sauce.Transfer pasta onto serving plates, garnish with more chilli flakes, lemon zest, grated parmesan cheese & chopped cilantro or parsley (optional).