Carrot Pesto Cavatappi

Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta. Peel and thinly slice the carrots. Trim about 1 inch off the tough asparagus ends and chop the stalks into 1 inch pieces. Peel the garlic.

Add the sliced carrots to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until fork-tender, about 10 to 12 minutes.

Measure out 1 cup of the cavatappi and save for another use. Add the remaining cavatappi to the boiling water and stir. Reduce heat slightly and cook until al dente, about 6 to 8 minutes. Reserve ½ cup of the pasta water and drain the pasta.

Halve the lemon. Combine the roasted carrots, garlic, juice from just half the lemon, almonds, just ½ cup of arugula, 2 tbsp parmesan, ¼ tsp salt, and ¼ cup water in a food processor. Pulse until well combined. With the motor running, drizzle in 2 tbsp olive oil and blend carrot pesto until smooth.

Return the large pot to medium-high heat with 2 tsp olive oil. Add the chopped asparagus and cook until crisp-tender, about 2 to 3 minutes. Add the cooked cavatappi, reserved pasta water, carrot pesto, remaining lemon juice, remaining arugula, and cook, stirring gently, until the arugula is slightly wilted, about 1 to 2 minutes. Taste and adjust seasoning with salt and pepper.

Divide the carrot pesto cavatappi between large shallow bowls and sprinkle with remaining parmesan. Dig in!