1lb.bunch carrots with topsabout 6 medium carrots peeled, cut into pieces, tops reserved
4clovesof garlicpeeled
½cupgrated pecorino romano cheeseplus more for serving
½cupolive oil
¼cupwater
1Tbsptoasted pine nuts
3-4Calabrian chilisdepending how spicy you like it
Kosher salt and pepperto taste
1lb.rigatoni
Ricottafor serving, if desired
Salsa Verde
¼cupfinely chopped reserved carrot tops
¼cupfinely chopped fresh parsley
¼cupolive oil
1Tbspcaperschopped
Zest of 1 lemon
Juice of 1/2 a lemon
Kosher salt and pepperto taste
Instructions
Steam carrots and garlic until very tender, about 12-15 minutes. Transfer to a blender.
Add in pecorino, olive oil, water, pine nuts, and Calabrian chilis and blend until very smooth. Blend, blend, blend! Season with salt and pepper to taste. Set aside.
Bring a large pot of water to a boil over high heat.
While water boils, mix everything for the salsa verde together in a small bowl. Set aside.
Heavily season the boiling water with salt. Drop pasta into the boiling water and cook until al dente.
Strain pasta and add to a large skillet over low heat, along with a good splash of pasta water. Pour in carrot sauce. Toss to combine. Add as much pasta water as needed to thin out the sauce so that it coats the pasta evenly.
Season with more salt and pepper if needed.
Serve pasta topped with the salsa verde, a dollop of ricotta, fresh black pepper and more grated pecorino.