Popular
Latest From the Show
How To Make Pasta with Creamy Carrot Sauce and Peas by Rachael
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
A spiced creamy carrot sauce gets tossed with pasta and peas in this simple dish.
"The leftover carrot and herb drizzle is great on sandwiches or any grilled or roasted vegetable or protein," Rach says.
Ingredients
- About 2 tablespoons olive oil or butter
- 1 pound organic carrots, peeled and sliced ½ inch on bias (or 1 bunch)
- Salt and fine ground black pepper, or 1 scant teaspoon white pepper
- 1 teaspoon turmeric, ⅓ palmful
- 1 teaspoon ground coriander, ⅓ palmful
- 3 cloves garlic, thinly sliced, grated or chopped
- About 2 teaspoons orange or lemon zest
- ½ cup white wine
- ½ cup chicken stock
- 1 pound penne, semolina or gluten-free corn penne, or other short cut pasta, such as conchiglie (shells), farfalle (ties), or short fusilli
- 1 cup shelled fresh peas
- Grated Parmigiano-Reggiano, to pass
To serve:
- Upland cress
- Edible flowers
- Toasted pine nuts (optional)
For the carrot top & herb drizzle (optional):
- 1 cup lacy carrot tops, a handful
- One handful mint
- 1 fat clove garlic, crushed
- 1 teaspoon red pepper flakes (⅓ palmful) or 1 jalapeño pepper, seeded
- About 2 tablespoons lemon juice
- About ¼ cup extra-virgin olive oil (EVOO)
- Salt, to taste
Yield
Serves: 4
Preparation
Heat a large pot of water to a boil for pasta.
Heat a large heavy skillet/pan with a lid over medium to medium-high heat with olive oil or butter. When hot, add carrots and season with salt and pepper or white pepper, turmeric, coriander, partially cover and sweat the carrots 5-6 minutes, stirring occasionally. Add garlic and citrus zest, stir, add wine and let it absorb, add stock and reduce heat to low and simmer 5 minutes more. Transfer to a food processor or high power blender and puree, add back to pan to keep warm, covered.
For the drizzle, if using, rinse processor or blender and return to base. Combine the carrot tops, mint, garlic, red pepper flakes or fresh jalapeño pepper and lemon juice in the food processor bowl or blender, pulse several times, then stream in the EVOO. Season sauce with salt to taste.
Salt pasta water and add pasta, cook 6 minutes, then add peas and cook 1-2 minutes more. Reserve about ½ cup starchy water, drain pasta and peas, add to carrot sauce with starchy water and stir to coat pasta. Adjust salt and pepper.
To serve, top pasta with some green sauce, if using, and/or cress, flowers and pine nuts.