Garganelli with Roasted Carrot, Brown Garlic Butter and Ricotta with Hazelnut and Dill

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots and the 4 unpeeled garlic cloves on a baking tray. Toss with the olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring once, until the carrots are tender and caramelized and the garlic is very soft.

2. 2

   While the vegetables roast, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Roughly chop and set aside.

3. 3

   Bring a large pot of well-salted water to a boil. Cook the garganelli until al dente according to the package, usually 9 to 11 minutes. Reserve 180 ml / 3/4 cup of the pasta water before draining.

4. 4

   Transfer the roasted carrots to a blender or food processor. Squeeze the roasted garlic flesh out of its skins and add it. Add the ricotta, lemon zest, 30 ml / 2 tbsp lemon juice, 60 ml / 1/4 cup reserved pasta water, 1/4 teaspoon salt, and a little pepper. Blend until very smooth.

5. 5

   In a large skillet or wide sauté pan, melt the butter over medium heat. Cook for 2 to 3 minutes until it turns nutty and light brown. Add the minced garlic clove and the red pepper flakes, if using, and cook for 30 seconds without letting the garlic burn.

6. 6

   Pour the carrot-ricotta puree into the skillet with the brown butter. Add the grated Parmesan and stir over low heat. If needed, add more pasta water little by little until the sauce becomes silky and fluid.

7. 7

   Add the drained pasta to the skillet along with half of the chopped dill. Toss for 1 to 2 minutes so the sauce coats every piece well. Adjust with the remaining salt and black pepper to taste.

8. 8

   Serve immediately topped with the toasted hazelnuts, the rest of the fresh dill, and extra Parmesan if desired. Finish with a little more lemon zest if you like.

9. 9

   For a slightly more baked finish, transfer the dressed pasta to an oven-safe dish and bake it for 5 minutes at 220 °C / 425 °F before serving.