Oh Spring Carrot “Pasta” with Herbs and Hazelnuts, how do I love thee. Let me count the ways:
- You’re ready in minutes and completely grain-free; all that beta carotene really balances my Qi.
- You’re beautiful and bright, with a pleasant little bite
- You’re elegant and delicate, mounded high on a plate; you’d cost $19 in a restaurant, but to make you’re less than $8.
Okay…Elizabeth Barrett Browning is probably turning over in her grave right now. That’s got to be some of the worst meter ever put to page! Thankfully, it doesn’t come close to describing all the merits of this recipe, which – in sharp contrast to my poetry – is actually really good. (Not that you probably trust my judgment right now…) But seriously, this is one of those shockingly simple recipes that tastes and looks far more complex than it really is. There is some (dare I say poetic?) quality that makes this entirely vegan pasta dish taste like it has oodles of butter in it – a richness, a depth, that will keep you twirling those pretty orange ribbons around your fork bite after bite. Spoiler alert: it’s definitely the hazelnuts.