For the sauce we start with one pound of carrots.
When you're shopping for your carrots
look for carrots that have really pretty and healthy tops,
because we're going to make the herb drizzle for our dish
out of these tops.
So the carrots have been sauteing in just a little bit
of olive oil.
Now we're going to season them up
with some salt, a little pepper,
and now that the carrots are nice and tender
we're going to a add a little garlic,
little orange zest, a little tumeric, oh about,
'bout a half scant palm full of tumeric,
a little coriander which is really bright and balances
with the tumeric beautifully, ground coriander.
Oh my gosh this is so fragrant.
Now I'm gonna turn the heat up a bit.
Carrots are full of natural sugars,
so I cook them very low and slow to get them
nice and tender.
You do not want to brown them, so keep your pan
at just moderate heat.
I just turned it up to medium high, because now
we're gonna add our liquids.
We're gonna start with a little (mumbles),
or other white wine that you would enjoy.
A little splash of wine for acidity goes in the pan.
And we're going to let that absorb.
After that we're gonna add a half a cup of vegetable stock
of course if you're making a vegetable based diet dinner,
vegan or vegetarian.
I prefer the flavor of chicken stock, so I'm gonna add
a little chicken stock.
Once that's done we're going to puree it,
and that's the sauce for the pasta.
I'm adding our stock, garlic, and spiced carrots
into our blender, pop the lid on.
(loud grinding)
It's really loud, I know!
Almost!
Okay, the reason I use a high power blender on this
is to get that really silky smooth quality
out of our sauce.
In this, in our food processor I'm gonna show you
how to make, this is totally unnecessary, this is delicious
as it is okay.
We're gonna make an extra little layer of flavor.
All I did was take the carrot tops, wash all the grit off,
all the little bits of soil, dry them, pop them into
the food processor, then I add a handful of mint,
a little red chile flake to balance the sweetness
and the herbs, a large crushed clove of garlic,
salt, and a little pinch of black pepper too,
the juice of one whole lemon.
Makes it nice and bright.
You can make this totally vegan by eliminating the cheese,
but I'm gonna put in a little parmigiano for my drizzle.
Make it more like a carrot top pesto sort of a vibe.
Now I also toasted up some pine nuts.
Put a few into your herb sauce, and then keep a couple extra
for extra crunch and presentation.
Turn this on and then stream in EVOO,
a little extra virgin olive oil until the sauce forms.
I got one stem caught in it.
I dropped the pasta into salted water.
The last couple minutes that the pasta's cooking
don't forget to add in your fresh peas.
Here we go.
(audience clapping)
So here's all of our pasta, and all of our peas.
Here's our hot starchy cooking water, which is why
we drain the pasta early for the cooking instructions.
Then we're gonna take our carrot puree and dump that in.
That's our sauce.
Now this is great just as is, delicious.
Now we're gonna put that into our
big ol' family serving bowl.
(audience clappiNg)
Okay.
Now we're gonna take our carrot top and mint drizzle,
spoon that around with our chile flakes and garlic.
Yes.
Now we're gonna take our little spicy, tiny, baby, precious,
angle watercress, put that around.
Our little micro greens.
And then we're gonna take some edible flowers,
and then we're gonna take our extra toasted pine nuts.
Ta-da!
(audience cheering)