Carrot Pesto Cavatappi

Bring a large pot of salted water to a boil for the pasta. Thinly slice the carrots into rounds about ¼ inch thick.

Transfer the sliced carrots to a baking sheet and toss with 1 tsp olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, about 9 to 11 minutes.

Add just ¾ of the box of 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 cooking water and drain the pasta into a colander.

To a food processor, add the roasted carrots,, parsley (stems and leaves), almonds, garlic, champagne vinegar, half the parmesan, and ¼ tsp salt. Pulse until the carrots are finely chopped and the mixture is well combined. With the motor running, drizzle in 2 tbsp olive oil and as much of the reserved cooking water needed to blend until mostly smooth.

Return the large pot to medium-high heat with 2 tsp olive oil. Add the cauliflower florets and cook until tender, about 4 to 6 minutes. Add the cooked cavatappi, carrot pesto, green peas, and the remaining reserved cooking water to the pot, and gently toss to combine. Season the pasta with salt and pepper.

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