Orecchiette with Carrot-Hazelnut Pesto

• Vegetarian

• Produce

  • 6 Carrots (8 ounces, small
  • 1 small clove Garlic

• Pasta & Grains

  • 1 lb Orecchiette

• Baking & Spices

  • 1 Salt, Coarse

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 cup Hazelnuts, toasted whole

• Dairy

  • 1/2 cup Pecorino romano, Grated

Found on marthastewart.com