Roasted carrot & harissa pasta with zingy pistachio pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to 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 corianderfinely chopped
- 1 limezested then halved
- 6 tbsp soft cheese
Nutrition: per serving
- kcal471low
- fat14g
- saturates5g
- carbs69g
- sugars7glow
- fibre7g
- protein14g
- salt0.19g
Method
step 1
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.
step 2
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.
step 3
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.
