The perfect way to sneak some vegetables into your daily diet, this pasta is packed with carrots, red peppers, garlic and homemade chicken stock. Crispy proscuitto and shaved parmesan complete this fresh and savory pasta dish.
- 1 pound Beetnik Rotini
- 6 carrots, peeled
- 1 red bell pepper
- 1 clove garlic
- Olive oil
- 1 ½ cups chicken stock
- Parmigiano Reggiano
- Fresh thyme
- Prosciutto, oven dried (or bacon)
Preheat oven to 400 degrees.
Onto a rimmed baking sheet place: carrots, bell pepper, garlic. Drizzle oil on top. Season with salt and pepper. Toss to coat. Bake for approximately 25-30 minutes.
When bell pepper is cool enough to handle, remove skin and seeds (discard).
Place a large pot of generously salted water onto boil. When boiling, add pasta and cook for x minutes. Reserve ½ cup pasta water before draining.
In a blender combine the roasted carrots, bell pepper and garlic. Start by adding 1 cup of broth and pulse until pureed. Continue adding broth until you have a creamy consistency. Season with salt and pepper.
Into a large serving bowl add cooked pasta and 1 cup carrot sauce. Toss to coat.
Garnish with Parmigiano cheese shavings, fresh thyme and crispy Proscuitto.