I look at a ton of food every week. I look in magazines, cookbooks and websites. I might be a little obsessed but I do love to eat and therefore am very entertained by picking out recipes. I may go through the same magazine 10 times before I decide something looks good to me or worth giving a try. Such is the case with the Angel Hair Pasta with Walnut-Carrot Sauce. Maybe you agree that at a glance, the name isn't overly appealing. Personally I've never been a big fan of the walnut. But being aware of just how healthy Walnuts are, I decided to give them more of a chance lately.
Angel Hair Pasta with Walnut-Carrot Sauce (Food Network Magazine)
12 oz whole-grain angel hair pasta
2 med carrots, rough chopped
1/3 cup walnuts
2 cloves garlic, rough chopped
1/2 tsp dried oregano
1 tsp grated lemon zest
pinch of red pepper flakes
2 Tbs olive oil
1/2 cup golden raisins (I opted out)
1/2 cup grated pecorino or parmesan cheese
juice of 1/2 lemon
3 Tbs chopped fresh parsley
Bring a pot of salted water to a boil. Add pasta and cook as label directs. Reserve 1 1/2 cup of pasta water, then drain.
Put the carrots, nuts, garlic, oregano, lemon zest, 1/2 tsp salt and red pepper flakes in a food processor and pulse until finely chopped.
Heat the olive oil in a large skillet over medium-high heat. Add the carrot-walnut mixture and the raisins and cook, stirring until carrots soften and begin to brown, about 5 min. Add reserved cooking water and bring to a simmer. Next add the pasta, pecorino, lemon juice, parsley and salt to taste. Toss and serve.
So about the shrimp, I find this so easy and delicious anytime you need to add a little somethin' somethin' to a meal.