Angel Hair Pasta With Walnut-Carrot Sauce

Ingredients

• 2 medium carrots roughly chopped
• 3 tablespoons parsley fresh chopped
• 2 cloves garlic roughly chopped
• 0.5 cup golden raisins 
• 0.5  juice of lemon 
• 4 servings kosher salt 
• 1 teaspoon lemon zest grated
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 2 ounces parmesan cheese grated plus more for topping
• 1 pinch pepper flakes red
• 0.3 cup walnuts 
• 10 ounces whole-grain angel hair pasta 

Equipment

• food processor
• bowl
• frying pan
• pot

Directions

1. Bring a large pot of salted water to a boil.
2. 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.
3. Heat the olive oil in a large nonstick skillet over medium-high heat.
4. Add the walnut-carrot mixture and the raisins and cook, stirring frequently, until the carrots soften and begin to brown, about 5 minutes.
5. 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.
6. Photograph by Christopher Testani