3/4 pound carrots, peeled and thinly sliced
Zest and juice of 1 nevel orange, z removed in strips with a vegetable peeler
Salt
3 cups penne rigate (9ounces)
3 ounces sharp cheddar cheese, shredded (1-1/2 cups)
1 tablespoon chopped tarragon
Freshly ground white pepper
1. Preheat the oven to 350 degrees. In a medium saucepah, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until aldente. Drain the pasta, reserving 1 cup of the cooking water.
3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequentlu, until the pasta is coated woth a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
4. Transfer the pasta to a mediun baking dish and top with the remaining cheese. bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.
Zest and juice of 1 nevel orange, z removed in strips with a vegetable peeler
Salt
3 cups penne rigate (9ounces)
3 ounces sharp cheddar cheese, shredded (1-1/2 cups)
1 tablespoon chopped tarragon
Freshly ground white pepper
1. Preheat the oven to 350 degrees. In a medium saucepah, combine the carrots with the zest and juice and 1/4 cup of water. Season with salt and bring to a boil. Cover and simmer over moderate heat until the carrots are very soft, about 30 minutes. Discard the zest. Transfer the carrots and any liquid to a blender and puree until very smooth.
2. Meanwhile, in a large saucepan of boiling salted water, cook the pasta until aldente. Drain the pasta, reserving 1 cup of the cooking water.
3. Return the pasta to the pot. Add the reserved water and the carrot puree and cook over moderate heat, stirring frequentlu, until the pasta is coated woth a thickened sauce, about 5 minutes. Stir in three-fourths of the cheese and cook, stirring until very creamy, 2 to 3 minutes longer. Stir in the tarragon and season with salt and white pepper.
4. Transfer the pasta to a mediun baking dish and top with the remaining cheese. bake until the cheese is melted and lightly browned, about 20 minutes. Let stand for 5 minutes before serving.