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● Carrot and Parsley Fusilli
salt
1 pound whole wheat fusilli
101⁄2 ounces baby carrots, roughly chopped
8 tablespoons parsley, finely chopped
2 tablespoons Parmigiano-Reggiano, grated, plus extra
9 ounces ricotta
5 tablespoons extra-virgin olive oil, divided
freshly ground pepper
Bring a large pot of water to a boil. Add salt and the pasta and cook until al dente. Meanwhile, in a food processor, combine the carrots and the parsley and pulse until the carrots are finely chopped. Add the Parmigiano, ricotta and 3 tablespoons of olive oil. Season with salt and pepper and pulse until it reaches a pesto-like consistency.
Transfer to a large serving bowl. Add the remaining 2 tablespoons of olive oil, 4 tablespoons of the pasta cooking liquid and mix well.
Drain the pasta, add to the sauce and toss well. Serve with Parmigiano on the side. ● Serves 4
Wine
Suggestion, Generous Full-Bodied: Vallantica-Arcoleone