Lemon Honey Pasta with Carrots and Almonds

Google might be loaded with pasta recipes, but finding simple, fresh ones can be a little bit of a beach-combing. Our favorite ways to find new recipes are to sample foods at the grocery stores and local markets. Bonus points if they are hot and crispy, just emerging from the demo oven set or electric stovetop, or chilled, improved with time to marinate and develop in flavor. We have found so many inspirations this way: nostalgic cheese appetizers to this fresh, new take on angel food cake. It’s from tasting and asking around that we learned a lot of people have a fondness for a pasta salad with the freshness of lemon and kiss of honey and olive oil, and mingling with carrots and almonds for color and texture contrast.

We, however, had our doubts. We are very particular about pasta; we want it to be al dente, cooked 3 minutes shy of the suggested pasta directions, to be pleasing to the bite. We do not want too much oil, so that when whisked with fresh lemon juice and a touch of honey in the last minute before you eat, the pasta and vegetables become one. We couldn’t imagine anything more perfect than a light lemon-honey vinaigrette, can you?

Wisps of sweet carrot, slivers of spicy radishes, and tart cranberries are all tangled in a bed of whole-wheat angel hair pasta. Flecks of basil and parsley and a final squeeze of lemon add a pleasing freshness, color, and acidity. The suggested topping of freshly grated pecorino may be a “aha” moment for you—it was for us, and exactly what we realized the recipe—which also suggests smokey almonds—might be missing. The sharp, saltiness of pecorino seemed the perfect contrast to this bowl of pasta.

Pile pasta into a shallow bowl, grab your chopsticks and a sparkling lemon soda, and sink happily into a relaxed easy chair, sighing with delight, as your mind travels to the Roman streets, practicing the impossibly romantic Roman lifestyle.

Lemon-Honey Pasta with Carrots and Almonds

Sometimes a simple, fresh pasta dish is the perfect meal. Not the ooey gooey macaroni cheese, or the pasta marinara with hefty meatballs, or the latest obsession of spiralized veggie noodles like zucchini noodles and carrot noodles. This feathery, light whole-wheat angel hair pasta with wisps of carrot, slivers of radishes, tart cranberries, and a shower of smokey almonds are all tangled in a bed glistening with lemon vinaigrette with a whisper of honey and olive oil. Flecks of basil and parsley add a pleasing touch of green and extra flavor of freshness. Make this dish for a speedy, easy lunch that satisfies the hunger pains while nourishing the soul. Are you still here? Let’s venture into the kitchen.

Serves 1, easily doubled

INGREDIENTS
1 cup cooked whole wheat angel hair, al dente, cooked 2-3 minutes less than directions on package (or any pasta you prefer)
2 carrots, grated
4 radishes, thinly sliced
1 tablespoon dried cranberries (or golden raisins, dates)
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil

Lemon-Honey Vinaigrette
1 tablespoon fresh squeeze lemon juice
1 teaspoon light honey
1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper

1 tablespoon roughly chopped smoked almonds, for garnish
1 tablespoon freshly grated pecorino, or parmesan, for garnish

DIRECTIONS
Toss angel hair, carrots, radishes, cranberries, and herbs together. In a small bowl, whisk the lemon juice, honey, olive oil, and salt and pepper to taste. Drizzle over the pasta. Stir gently together.

Right before you serve it, top with almonds and pecorino.

Do ahead: Assembled dish keeps in the fridge for at least a day, or so we hear.

NOTE: This recipe is easily adapted to whatever you have in the fridge, from cherry tomatoes and chickpeas to diced ham and parmesan shavings. A torn soft-boiled egg or crumbles of a hard-boiled egg send this pasta to swooning effects, as we know.