Orecchiette with Carrot Hazelnut Pesto
Ingredients
- 6 small carrots (8 ounces), peeled and coarsely chopped
- 1/2 cup toasted whole hazelnuts, plus 2 tablespoons, chopped, for serving
- 1 small clove garlic
- 1/2 cup grated Pecorino Romano (2 ounces)
- Coarse salt
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 pound orecchiette
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