Nutrition balance score
Good
Glycemic Index
53
Low
Glycemic Load
52
High
Nutrition per serving
Calories916.6 kcal (46%)
Total Fat50.3 g (72%)
Carbs97.9 g (38%)
Sugars8.5 g (9%)
Protein20.1 g (40%)
Sodium482.1 mg (24%)
Fiber7.1 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbcarrots
with tops, peeled, cut into pieces, tops reserved
4 clovesgarlic
peeled
½ cupgrated pecorino romano cheese
plus more for serving
½ cupolive oil
¼ cupwater
1 Tbsptoasted pine nuts
3Calabrian chilis
depending how spicy you like it
kosher salt
pepper
to taste
1 lbrigatoni
Ricotta
for serving, if desired
¼ cupcarrot tops
finely chopped, reserved
¼ cupfresh parsley
finely chopped
¼ cupolive oil
1 Tbspcapers
chopped
1zest of lemon
0.5juice of lemon
Instructions
Step 1
Steam carrots and garlic until very tender, about 12-15 minutes. Transfer to a blender.
Step 2
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.
Step 3
Bring a large pot of water to a boil over high heat.
Step 4
While water boils, mix everything for the salsa verde together in a small bowl. Set aside.
Step 5
Heavily season the boiling water with salt. Drop pasta into the boiling water and cook until al dente.
Step 6
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.
Step 7
Season with more salt and pepper if needed.
Step 8
Serve pasta topped with the salsa verde, a dollop of ricotta, fresh black pepper and more grated pecorino.
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