Creamy torchietti with roasted carrot, mellow miso butter and ricotta, finished with crunchy sesame and chives

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the carrots on a sheet pan, toss them with the olive oil, 1/2 teaspoon salt, and black pepper, and roast for 22 to 25 minutes, until tender with browned edges.

2. 2

   While the carrots roast, toast the sesame seeds in a small skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Set aside.

3. 3

   Bring a large pot of salted water to a boil. Cook the torchietti pasta according to the package until al dente, usually 9 to 11 minutes. Reserve 250 ml / 1 cup of the pasta water and drain the pasta.

4. 4

   Transfer two thirds of the roasted carrots to a blender or tall container. Add the ricotta, hot vegetable stock or water, lemon zest, and lemon juice. Blend until smooth and creamy.

5. 5

   In a wide skillet or shallow pot, melt the butter over medium heat. Add the shallot and cook for 3 to 4 minutes until soft. Stir in the garlic and cook 30 seconds more. Lower the heat and mix in the white miso until dissolved into the butter.

6. 6

   Pour the carrot and ricotta sauce into the skillet with the miso butter. Add the grated Parmesan and 120 ml / 1/2 cup of the reserved pasta water. Stir for 1 to 2 minutes until the sauce is silky and slightly loose.

7. 7

   Add the cooked pasta and the remaining roasted carrots. Toss well over low heat for 1 minute so the pasta is fully coated. If needed, add a little more pasta water until the texture is creamy.

8. 8

   Serve immediately topped with the toasted sesame seeds, chopped chives, and extra Parmesan if desired.