Carrot Pesto Pasta

If you’re like me, then you are likely drawn to any recipe that contains the word “pasta” in it. I pretty much am always willing to say yes to pasta.

This carrot pesto pasta has some unexpected flavors for a pasta dish, plus it is SUPER quick and easy to make. I think you’re gonna like it.

Related: 60 Easy Dinner Recipes

The carrot pesto pasta is a little bit savory, a little bit sweet, and still has some delicious creaminess going on due to the Parmesan. Mmmm.

Plus, the only “cooking” you really have to do is throw stuff in a food processor and boil water. Pretty advanced stuff. Here’s the recipe if you want to give this one a try, and I totally recommend you do soon.

Carrot Pesto Pasta, serves four

3 large carrots (8 oz.)
1/3 cup pine nuts
2 cloves of garlic
1/3 cup Parmesan cheese
1/4 teaspoon ginger
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 teaspoon salt plus more for the top
1/3 cup olive oil
1 lb. pasta (I used ziti)
1-2 tablespoons chopped parsley
pepper
1 lemon

Peel the carrots and give them a rough chop so they will fit in your food processor or a good blender. Then, combine the carrots, pine nuts, garlic, Parmesan, ginger, turmeric, cayenne, and 1 teaspoon salt in the processor.

Grind, then slowly add the olive oil while the mixer is on if that’s an option. If not, just add it in 2-3 small batches. Once the pesto is the consistency of creamy hummus, taste and add more spices or salt if you think it needs it.

Cook the pasta according to the directions. Drain, then toss with the pesto.

Sprinkle a little more Parmesan on top along with some salt, pepper, and chopped parsley. Just before serving, squeeze the lemon juice over each serving for a bright pop of flavor Enjoy! 

I don’t have any additional notes for this recipe except just a reminder that you can swap out the pasta for a whole wheat or gluten free pasta of your choosing. Do your thing.

And if carrot pesto pasta just doesn’t sound like the right pasta for you, check out our pasta archives or my favorite quick toasted ravioli salad.

We’ve also shared a number of from-scratch pasta making posts over the years as well. Happy pasta nights to you! xo. Emma

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The carrot pesto pasta is a little bit savory, a little bit sweet, and still has some delicious creaminess going on due to the Parmesan. 

Yield 4 people

Ingredients

1x2x3x

• ▢ 3 large carrots (8 oz.)
• ▢ ⅓ cup pine nuts
• ▢ 2 cloves garlic
• ▢ ⅓ cup parmesan cheese
• ▢ ¼ teaspoon ginger
• ▢ ¼ teaspoon turmeric
• ▢ ¼ teaspoon cayenne
• ▢ 1 teaspoon plus (plus more to taste)
• ▢ ⅓ cup olive oil
• ▢ 1 lb. pasta (I used ziti)
• ▢ 1-2 tablespoons parsley (chopped)
• ▢ pepper
• ▢ 1 lemon

Equipment

• ▢
  1 Food processor

Instructions

• Peel the carrots and give them a rough chop so they will fit in your food processor or a good blender.

  Then, combine the carrots, pine nuts, garlic, Parmesan, ginger, turmeric, cayenne, and 1 teaspoon salt in the processor.
• Grind, then slowly add the olive oil while the mixer is on if that’s an option. If not, just add it in 2-3 small batches.

  Once the pesto is the consistency of creamy hummus, taste and add more spices or salt if you think it needs it.
• Cook the pasta according to the directions. Drain, then toss with the pesto.
• Sprinkle a little more Parmesan on top along with some salt, pepper, and chopped parsley.

  Just before serving, squeeze the lemon juice over each serving for a bright pop of flavor that I think goes well with the carrot pesto.

Notes

You can swap out the pasta for a whole wheat or gluten-free pasta of your choosing.

© Author Emma Chapman

Course Main Course

Cuisine American

Keywords carrot pasta, pesto pasta

Nutrition

Nutrition Facts

Carrot Pesto Pasta

Amount per Serving

Calories

306

% Daily Value*

Fat

 

28

g

43

%

Saturated Fat

 

4

g

25

%

Polyunsaturated Fat

 

6

g

Monounsaturated Fat

 

16

g

Cholesterol

 

6

mg

2

%

Sodium

 

673

mg

29

%

Potassium

 

467

mg

13

%

Carbohydrates

 

11

g

4

%

Fiber

 

3

g

13

%

Sugar

 

5

g

6

%

Protein

 

6

g

12

%

Vitamin A

 

702

IU

14

%

Vitamin C

 

24

mg

29

%

Calcium

 

128

mg

13

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.