2 bunches thin carrots with green tops 24 ounces total without greens
2 tablespoons olive or grapeseed oil
1 teaspoon kosher salt
Freshly ground black pepper
1/2 pound dried pasta small penne rigate, gemelli, casarecce, or strozzapreti
2/3 cup roasted, shelled, unsalted sunflower seeds 90 grams
1 handful greens washed, from carrot tops or a few leaves of kale, plus more for garnish
3 tablespoons parmesan cheese (optional) grated
1 large garlic clove peeled
fresh lemon zest a few fine gratings
1/2 teaspoon kosher salt plus more to taste
1/4 teaspoon red pepper flakes more or less to taste
Freshly ground black pepper several grinds
1/3 cup olive oil plus more if needed
1/2 lemon lemon juice plus more to taste
Equipment
oven
baking sheet
food processor or strong blender
large pot
large bowl
Directions
Preheat the oven to 350 degrees. If your sunflower seeds are raw, toast them in the oven for 7 to 9 minutes before using. If salted, use less salt in the recipe.
Cut the tops off the carrots and reserve some for the dressing. Toss carrots with olive or grapeseed oil, kosher salt, and freshly ground black pepper. Spread out on a large baking sheet and roast in the oven at 500 degrees for 15 minutes, tossing once. Thicker carrots might need up to 5 more minutes. A knife should easily pierce the carrots.
Bring a medium/large pot of well-salted water to a boil. Cook the pasta for 1 to 2 minutes shy of package instructions until tender but slightly firm. Drain and cool in a large bowl until needed.
In a food processor or strong blender, place roasted and shelled sunflower seeds, reserved carrot greens or kale, grated parmesan cheese (if using), peeled garlic clove, fresh lemon zest, kosher salt, red pepper flakes, and several grinds of black pepper. Pulse until chopped small but not fine. Transfer to a bowl and stir in 1/3 cup olive oil and juice of half a lemon. Adjust seasoning as needed.
Halve thinner carrots and quarter thicker carrots lengthwise, then cut into 1 to 1.5-inch segments. In a bowl, combine carrots and pasta. If the dressing is too thick, add 1 to 2 tablespoons of water to loosen and mix into pasta and carrots. Chop some extra carrot greens or kale for garnish. Taste and adjust seasoning as needed. Serve immediately or refrigerate for up to 3 to 4 days. Refresh with additional lemon juice, olive oil, salt, or pepper before serving again.