BARILLA AL BRONZO® BUCATINI WITH HAZELNUT AND CARROT TOP PESTO

INGREDIENTS

• 3 lb Barilla Al Bronzo® Bucatini
• 3 lb carrots with tops
• 12 oz grated pecorino romano cheese, divided
• 1 1/2 cup hazelnuts, toasted
• 3 cloves garlic
• 1 cup + 2 Tbsp extra virgin olive oil, divided
• kosher salt
• ground black pepper

PREPARATION

1. 1. Bring salted water to boil in steam-jacketed kettle or large stockpot on stovetop. Add pasta; cook 2 minutes less than directed on package. Drain, reserving 1-1/2 cups pasta water.
2. 2. Meanwhile, cut tops off carrots. Peel carrots; place skins in medium bowl with 2 tablespoons oil. Reserve carrots for another use.
3. 3. Place carrot tops, 6 ounces cheese, nuts and garlic in work bowl of food processor. Process with 3-second pulses until just smooth. Slowly drizzle remaining oil through feed tube; pulse until mixed in.
4. 4. Heat large cast iron skillet on high heat until smoking. Add carrot skins to skillet; cook 4-5 minutes tossing frequently until charred.
5. 5. Transfer pesto to large bowl; whisk in reserved pasta water. Fold in pasta and half of the carrot skins.
6. 6. Serve garnished with remaining carrot skins and grated cheese.