Ingredients
6 small carrots (8 ounces), peeled and coarsely chopped
1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
1 small clove garlic
1/2 cup grated Pecorino Romano (2 ounces)
Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
1 pound orecchiette
Preparation
Combine carrots, whole hazelnuts, garlic, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.
Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, top with chopped hazelnuts, and serve immediately.
