Orecchiette with Carrot-Hazelnut Pesto

By ClaudiaJan

Ingredients

• 6 small carrots (8 ounces), peeled and coarsely chopped
• 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
• 1 small clove garlic
• 1/2 cup grated Pecorino Romano (2 ounces)
• Coarse salt
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound orecchiette

Details

Servings 1
Preparation time 15mins
Cooking time 15mins
Adapted from marthastewart.com

Preparation

Step 1

Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.