Fresh Herb & Zesty Carrot Pasta

This gorgeous noodle dish is full of bright green Spring and Summer flavors, and uses the humble and lovely carrot as the superstar.

I was inspired to combine carrots with pesto, but wanted something a bit different. So think of this as a deconstructed pesto: fresh basil, fresh parsley, and fresh cilantro in combination with macadamia nuts, Parmesan cheese, and a zesty orange and lemon dressing!

This recipe uses a special tool called a julienne slicer, which shreds the carrots into spaghetti shapes. You can also use a regular veggie peeler and slice those into thinner strips, or use a spiralizer. The ribbons are a fun shape and combine well with the noodles, but the flavors will taste awesome no matter what shape of carrot cut you choose.

Herb & Carrot Noodles

4-6 ounces pasta noodles of choice (spaghetti or linguine would be best here)
2 carrots, julienned or sliced
2 cups chopped fresh basil
1 cup chopped fresh parsley
½ cup chopped fresh cilantro
Zest from 1 orange
Juice, from half an orange (about ¼ cup)
¼ cup fresh lemon juice
¼ cup olive oil
½ teaspoon each black pepper and sea salt
½ cup macadamia nuts, ground
½ cup Parmesan or vegan Parmesan cheese

1. Cook noodles according to package directions. Drain, rinse to cool, and set aside.
2. Slice or julienne the carrots; this should yield about 2 cups of shredded carrots
3. Toss all carrots and chopped herbs in to a large mixing bowl and set aside.
4. Mix together zest and juice from the orange, the lemon juice, olive oil, salt, and pepper. Whisk to combine.
5. Drizzle this dressing over the carrots and herbs, and toss to combine.
6. Add noodles to the bowl with nuts and cheese, and toss to combine again.
7. Serve immediately for best taste and texture! If serving later, keep dressing separate to keep greens fresh.

Makes about 4-6 servings