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Pasta Salad with Roasted Carrots and Sunflower Seed Dressing
SMITTEN KITCHEN15Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 bunches carrots (thin, with green tops, these weigh 24 ounces total without greens)
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- freshly ground black pepper
- 1/2 lb. dried pasta (here I use a small penne rigate, a gemelli, casarecce, or strozzapreti will be great here too)
- 2/3 cup sunflower seeds (roasted, shelled, unsalted)
- 1 handful greens (washed, from carrot tops or a few leaves of kale, plus more for garnish)
- 3 Tbsp. grated Parmesan cheese (optional)
- 1 large garlic clove (peeled)
- 3 lemon zest (fine gratings of fresh)
- 1/2 tsp. kosher salt (plus more to taste)
- 1/4 tsp. red pepper flakes (more or less to taste)
- black pepper (Several grinds of)
- 1/3 cup olive oil (plus more if needed)
- 1/2 lemon (plus more to taste)
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