Angel Hair Pasta in Carrot and Walnut Sauce

Ingredients:

• 280 g whole-wheat capellini pasta (angel hair)
• 2 medium carrots, coarsely chopped
• 1/3 cup walnuts
• 2 cloves garlic, coarsely chopped
• 0.5 tsp dried oregano
• 1 tsp. grated lemon zest
• A pinch of red pepper flakes
• 2 tablespoons extra-virgin olive oil
• 0.5 cup golden raisins
• Juice of half a lemon
• 0.5 cup grated Pecorino or Parmesan cheese (about 55 g) + extra for serving
• 3 tbsp chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Set aside 1.5 cups of the water and discard the rest.
2. Meanwhile, place the carrots, walnuts, garlic, oregano, lemon zest, and 1/4 teaspoon salt in a food processor and pulse until finely chopped.
3. In a large nonstick skillet, heat the olive oil over medium-high heat. Add the carrot mixture and raisins and cook, stirring frequently, until the carrots are tender and beginning to brown, about 5 minutes. Add the reserved pasta cooking water and bring to a boil, then stir in the pasta, pecorino cheese, lemon juice, parsley, and salt to taste. Divide the pasta among bowls and top with cheese.