Roasted carrot & harissa pasta with zingy pistachio pesto

Name: Roasted carrot & harissa pasta with zingy pistachio pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
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

Nadiya Hussain

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.2 out of 5.8 ratingsRate

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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

Low calorie

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal471

low
fat14g
saturates5g
carbs69g
sugars7g

low
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.

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Overall rating

A star rating of 4.2 out of 5.8 ratings

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