Roasted carrot & harissa pasta with zingy pistachio pesto
Need a quick fix for meat-free Monday? Try this spicy pasta dish with lots of colour and texture thanks to air-fried carrots and a pistachio pesto
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Prep:10 mins
Cook:20 mins
- Serves 4
- Easy
Nutrition per serving
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kcal 471
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fat 14g
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saturates 5g
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carbs 69g
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sugars 0g
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fibre 7g
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protein 14g
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salt 0.19g
Ingredients
- 200g carrots (no need to peel) cut in half, then into batons
- 1 tbsp sunflower, vegetable or olive oil
- ¼ tsp harissa paste
- 350g rigatoni
- 50g pistachios (or cashews if you'd prefer)
- large handful or small bunch of coriander , finely chopped
- 1 lime , zested then halved
- 6 tbsp soft cheese
Method
Toss the carrots in the oil and cook in either a heavy frying pan or an air fryer – they’ll take 8-10 mins. Add the harissa and toss to coat.
Meanwhile, cook the pasta following pack instructions. Put the pistachios in a mini processor or blender and whizz briefly, then add the coriander and lime zest and whizz again until you have a chunky pesto. Squeeze in one of the lime halves and stir everything together.
Drain the pasta, leaving a couple of tablespoons of pasta water in the pan, then add the soft cheese, season well and stir together. Stir in half of the pesto, tip the pasta into a shallow serving bowl, spoon the carrots over the top and finish with the pesto. Squeeze over the remaining half of the lime, if you like.
