The perfect pasta to wind down the day.
10 ounces whole-grain angel hair pasta
2 medium carrots, roughly chopped
1/3 cup walnuts
2 cloves garlic, roughly chopped
1/2 teaspoon dried oregano
1 teaspoon grated lemon zest
Pinch of red pepper flakes
2 tablespoons extra-virgin olive oil
1/2 cup golden raisins
1/2 cup grated pecorino or parmesan cheese (about 2 ounces), plus more for topping
Juice of 1/2 lemon
3 tablespoons chopped fresh parsley
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta.
Meanwhile, put the carrots, walnuts, garlic, oregano, lemon zest, 1/4 teaspoon salt and the red pepper flakes in a food processor and pulse until finely chopped.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes. Add the reserved cooking water and bring to a simmer, then add the pasta, pecorino, lemon juice, parsley, and salt to taste and toss. Divide among bowls and top with more cheese.