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Pasta Salad With Roasted Carrots And Sunflower Seed Dressing
Ingredients
- 2 bunches thin carrots with green tops (these weigh 24 ounces total without greens)
- 2 tablespoons olive or grapeseed oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1/2 pound (225 grams) dried pasta, here I use a small penne rigate, a gemelli, casarecce, or strozzapreti will be great here too)
- 2/3 cup (90 grams) roasted, shelled, sunflower seeds, unsalted
- A handful greens, washed, from carrot tops or a few leaves of kale, plus more for garnish
- 3 tablespoons grated parmesan cheese (optional)
- 1 large garlic clove, peeled
- A few fine gratings of fresh lemon zest
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon red pepper flakes, more or less to taste
- Several grinds of black pepper
- 1/3 cup olive oil, plus more if needed
- Juice of half a lemon, plus more to taste
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