Ingredients
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1 lb large Carrots
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1 tsp ground Cumin
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½ tsp ground Coriander
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¾ tsp Kosher Salt
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½ tsp Black Pepper
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¼ cup extra-virgin Olive Oil
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4 oz uncooked Orecchiette Pasta
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1 Tbsp Red Wine Vinegar
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¼ cup chopped fresh Cilantro
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2 Tbsp chopped fresh Chives
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1 Tbsp chopped fresh Dill
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3 oz Goat Cheese
Directions
Steps
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1
Done
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Preheat oven to 475°F. |
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2
Done
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Place carrots on a parchment paper–lined rimmed baking sheet; sprinkle with cumin, coriander, ¼ teaspoon salt, and ¼ teaspoon pepper. Drizzle with 2 tablespoons oil; toss to coat. Spread in an even layer (there will be overlap). Bake at 475°F for 8 minutes. Stir carrots. Spread in an even layer; bake until carrot slices curl and are crisp-tender, about 8 minutes. |
|
3
Done
|
Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a bowl; add vinegar, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and remaining ¼ teaspoon pepper; toss to coat. Add carrot slices; toss gently to combine. Divide pasta mixture evenly among 4 shallow bowls. |
|
4
Done
|
Combine cilantro, chives, and dill; sprinkle evenly over pasta. Top with cheese. |
