Purple Carrot Pesto Pasta: A Vibrant Twist on a Classic

Craving a pasta dish that’s both delicious and visually stunning? Look no further than Purple Carrot Pesto Pasta! This innovative take on a beloved classic swaps traditional basil for a vibrant, nutrient-rich purple carrot pesto. Get ready to experience a symphony of flavors and a pop of color that will elevate your meal.

Our Purple Carrot Pesto is a star. Roasted purple carrots, known for their sweetness and beautiful hue, are blended with garlic, Parmesan cheese, pine nuts (or walnuts for a budget-friendly alternative), olive oil, and a touch of lemon juice. The result is a pesto that is earthy, subtly sweet, and incredibly flavorful. You will not be able to resist this flavor!

The vibrant purple pesto coats your favorite pasta perfectly, creating a dish that is as pleasing to the eye as it is to the palate. We recommend using a pasta shape with ridges or grooves, like penne or fusilli, to capture every last drop of the delicious sauce.

But the beauty of Purple Carrot Pesto Pasta doesn’t stop at the taste and appearance. Purple carrots are packed with antioxidants and vitamins, making this dish a healthy and wholesome option. It’s a wonderful way to sneak in some extra vegetables into your diet, without sacrificing flavor.

For a complete meal, consider adding grilled chicken, shrimp, or tofu to your Purple Carrot Pesto Pasta. A sprinkle of extra Parmesan cheese and a few fresh basil leaves on top will add that final touch of elegance.

Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, Purple Carrot Pesto Pasta is sure to be a hit. Try it today and discover your new favorite pasta creation! Explore the possibilities and enjoy a colorful, healthy and flavorful twist on a classic dish.

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).