Rigatoni with Roasted Carrot Cream, Taleggio and Rosemary Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots, onion, and 2 unpeeled garlic cloves on a baking tray. Add 2 tbsp / 30 ml olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well and roast for 25 minutes, until the carrots are very tender with golden edges.

2. 2

   While the vegetables roast, bring a large pot of salted water to a boil. In a small skillet, toast the hazelnuts with 1 tbsp / 15 ml olive oil and the rosemary over medium heat for 2 to 3 minutes, stirring, until fragrant. Remove from the heat and set aside.

3. 3

   Squeeze the 2 roasted garlic cloves out of their skins. Transfer the roasted carrots, onion, roasted garlic, vegetable broth, cream, Parmesan, and lemon zest to a blender or food processor. Blend until completely smooth.

4. 4

   Cook the rigatoni in the boiling water until al dente, according to the package timing. Reserve 1 cup / 240 ml of the pasta water and drain the pasta.

5. 5

   Mince or grate the remaining garlic clove. In a large skillet, melt the butter with 1 tsp / 5 ml olive oil over medium heat. Add the remaining garlic and cook for 30 seconds without letting it brown. Pour in the carrot cream and warm it through for 2 minutes, stirring.

6. 6

   Add the rigatoni to the skillet with the sauce. Stir in half of the taleggio until it starts to melt. Add some of the reserved pasta water, 2 to 4 tbsp at a time, until the sauce becomes silky and coats the pasta well. Adjust with the remaining salt and pepper.

7. 7

   Divide the pasta among warm plates. Finish with the remaining taleggio, the rosemary hazelnuts, and, if desired, a little extra Parmesan and black pepper. Serve immediately.