July 17, 2024

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Pasta Salad with Roasted Carrots and Sunflower Seed Dressing

Pasta Salad with Roasted Carrots and Kale | Karen's Kitchen Stories



If your sunflower seeds are salted, utilize less in the recipe. If they’re crude, toast them in the broiler for 7 to 9 minutes at 350 degrees before utilizing. Along with the development of the times, many contemporary foods are popping up on the market. People are competing to create new foods, which serve traditional foods such as the taste of home food or food from abroad.


  • Two bunches of thin carrots with green tops (these weigh 24 ounces total without greens)
  • Two tablespoons of olive or grapeseed oil
  • One teaspoon of kosher salt
  • Freshly ground black pepper
  • 1/2 pound (225 grams) dried pasta, here I use a small penne rigate, a Gemelli, casarecce, or strozzapreti will be great here too)


  • 2/3 cup (90 grams) roasted, shelled, sunflower seeds, unsalted
  • A handful of greens, washed from carrot tops or a few leaves of kale, plus more for garnish
  • Three tablespoons of grated parmesan cheese (optional)
  • One large garlic clove, peeled
  • A few fine gratings of fresh lemon zest
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon red pepper flakes, more or less to taste
  • Several grinds of black pepper
  • 1/3 cup olive oil, plus more if needed
  • Juice half a lemon, plus more to taste

Cook carrots: Heat the stove to 500 degrees. Remove the tops of the carrots (wash and save some green tops for dressing) and scour or strip. Throw with oil, salt, and pepper and spread out on a large baking sheet in one layer. Broil for 15 minutes, throwing them around once until scorched in spots, and a knife can undoubtedly penetrate the carrots. Thicker carrots could need up to 5 additional minutes.

In the interim, cook pasta: Bring a medium/large pot loaded with all-around salted water to a bubble and cook pasta for 1 to 2 minutes short of bundle idea until it is delicate yet at the same time has a nibble to it. Channel and calm in a large bowl until needed.

Make the dressing: In a food processor or strong blender, place sunflower seeds, greens, parmesan (if utilizing), garlic, lemon zing, salt, pepper drops, and dark pepper in the work bowl and heartbeat until slashed little yet not finely ground. (You maintain that this blend should hold crunch.) Transfer to a bowl and mix in olive oil and lemon juice. You believe that this should be more forcefully prepared than appears to be needed; it has a great deal of pasta and vegetables to awaken.

Collect: Halve more slender carrots and quarter thicker carrots longwise, and afterward slice into 1 to 1.5″ fragments or anything that the length of the past you’re utilizing is—place in a bowl with pasta. If dressing appears to be excessively thick, add a tablespoon of water (and up to 2) to release it and mix it into pasta and carrots. Taste and change are prepared case-by-case basis with more salt, pepper or pepper drops, or lemon. Cleave some other carrot greens or kale for embellishing. Eat now or later.

Do ahead: Salad saves for 3 to 4 days in cooler. You’ll likely observe that the pasta has “drank” the dressing and will need to throw it with a touch more lemon juice, oil, salt, and pepper when you eat it again to restore it.