Macarrão ao pesto de cenoura roxa

Ingredientes

• 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 flakes
• 1/2 tsp salt (to taste)
• 1/4 tsp ground black pepper
• 2 cups water
• 1 lemon (zested & juiced)
• 1/2 cup parmesan cheese (grated plus more for garnishing)

Modo de preparo

1. 1

   --- Steps ---

2. 2

   Heat a pan on medium high, add 1 tbsp oil.

3. 3

   When hot, add garlic & onion, fry till onion turns translucent.

4. 4

   Add cumin & red chilli flakes, fry for 2 mins.

5. 5

   Add salt, pepper & water, bring to a boil.

6. 6

   Cook until all the water has been absorbed by the carrots & set aside to cool.

7. 7

   Add cooled carrots into a blender, add lemon juice, grated parmesan & olive oil (in a slow steady stream)

8. 8

   Taste & adjust seasoning then set aside.

9. 9

   Bring a pot of water to a boil, add pasta & cook until al dente (a few mins short of manufacturer’s directions).

10. 10

    When pasta is cooked, reserve 1/2 cup of cooking water, drain & return pasta intro the pot.

11. 11

    Add carrot pesto, toss to coat, add reserved pasta water if necessary to create a sauce.

12. 12

    Transfer pasta onto serving plates, garnish with more chilli flakes, lemon zest, grated parmesan cheese & chopped cilantro or parsley (optional).