Sort ingredients
helen
QR Code
Listen
Pdf
Heat oven to 500 degrees. Cut the tops off the carrots and scrub or peel. Toss with oil, salt, and pepper and spread out in one layer on a large baking sheet. Roast for 15 minutes, tossing them around once, until charred in spots and a knife can easily pierce the carrots. Thicker carrots might need up to 5 more minutes.
Bring a medium/large pot full of well-salted water to a boil and cook pasta for 1 to 2 minutes shy of package suggestion, until it is tender but still has a bite to it. Drain and cool in a large bowl until needed.
In a food processor or strong blender, place sunflower seeds, greens, parmesan (if using), garlic, lemon zest, salt, pepper flakes, and black pepper in work bowl and pulse until chopped small but not finely ground. Transfer to a bowl and stir in olive oil and lemon juice.
Halve thinner carrots and quarter thicker carrots lengthwise, and then cut into 1 to 1.5" segments. Place in bowl with pasta. If dressing seems too thick, add a tablespoon of water to loosen it and stir it into pasta and carrots. Taste and adjust seasoning as needed.
Chop some extra carrot greens or kale for garnish. Eat now or later. Salad keeps for 3 to 4 days in fridge.