The pasta with carrot pesto is a simple, wholesome vegetarian first course, perfect for bringing something delicious to the table with just a few ingredients. A delicate cream made from carrots and almonds that coats the pasta velvety, making it creamy and flavorful without long preparations.
To prepare it you only need to use the carrot pesto, an easy and versatile sauce that works in many dishes and is part of our collection of homemade pestos. For this recipe you can use fresh pasta or dried pasta such as busiate, maccheroni, cavatelli to achieve one of the first courses that is as simple and tasty as you can ever try!
Ideal for a quick lunch or a light dinner, this is the pasta dish that will win everyone over. Perfect also to help children eat vegetables — it proves that with simple ingredients you can achieve something really tasty.
Sicily on the table, even in everyday dishes! Let’s run to the kitchen then and prepare the pasta with carrot pesto, but first I remind you to check my Facebook page and my Instagram profile to stay updated on all new recipes.
See these other pesto pasta recipes:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make pasta with carrot pesto
- 25 oz fresh pasta (or 18 oz (500 g) dried)
- 1 2/3 cups carrots
- 7 tbsp extra virgin olive oil
- 1/3 cup almonds (toasted in a pan)
- 1/2 cup grated Parmesan cheese
- 1/4 cup Pecorino cheese
- to taste salt
- 1 pinch red pepper flakes
- 1 clove garlic
Tools to make pasta with carrot pesto
- Pots
- Bowl
- Food processor
Steps to make pasta with carrot pesto
Peel the carrots, trim the ends and cut them into large pieces. Boil them in lightly salted water for about 10-15 minutes, until soft but not falling apart.
Drain the carrots and let them cool for a few minutes.
Meanwhile, toast the almonds in a nonstick pan for 2-3 minutes, stirring often to prevent burning. Transfer the cooked carrots, the toasted almonds, one clove of garlic, the Parmesan and the Pecorino (in pieces) to the food processor.
Add the extra virgin olive oil and blend until you obtain a smooth cream.
Cook the pasta in plenty of salted water and drain it al dente, reserving a little of the cooking water.
Pour the carrot pesto over the still-hot pasta and add a few tablespoons of the reserved cooking water.
Mix well until you obtain a creamy consistency and serve immediately with a sprinkle of red pepper flakes. I also added a very small amount of chives for a touch of color.
Storage notes and tips
Pasta with carrot pesto is best enjoyed immediately to appreciate its creaminess. If some is left over, you can store it in the refrigerator for one day in an airtight container.
When reheating, add a few tablespoons of water to make it creamy again.
Short pasta shapes like fusilli, trofie or cavatelli are ideal because they hold the carrot pesto better.
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FAQ (Questions and Answers)
Can I prepare pasta with carrot pesto in advance?
Yes, you can prepare the carrot pesto in advance and store it in the refrigerator for 2-3 days. When ready to serve, simply cook the pasta and toss it with the sauce, adding a bit of the cooking water to make it creamy.
Which pasta shape should I use with carrot pesto?
For pasta with carrot pesto it is advisable to use short pasta shapes such as fusilli, trofie or cavatelli, which hold the sauce better and make the dish creamier.
How can I make the pasta with carrot pesto creamier?
To achieve a creamier pasta with carrot pesto, it is important to add a few tablespoons of the cooking water while tossing. The starch released by the pasta will help bind the pesto and make the dish more velvety.
