Ingredients
¾lbcarrots
1navel orange,zest and juice
salt and freshly ground white pepper,to taste
3cupspenne rigate
3ozsharp cheddar cheese
1tbsptarragon,chopped
Preparation
Preheat the oven to 350 degrees F.
In a medium saucepan, combine the carrots with the zest and juice and ¼ cup of water. Season with salt and bring to a boil. Cover and simmer for about 30 minutes over moderate heat until the carrots are very soft. Discard the zest.
Transfer the carrots and any liquid to a blender and puree until very smooth.
Meanwhile, in a large saucepan of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water.
Return the pasta to the pot. Add the reserved water and the carrot puree and cook for about 5 minutes over moderate heat, stirring frequently, until the pasta is coated with a thickened sauce.
Stir in ¾ of the cheese and cook for 2 to 3 minutes longer, stirring, until very creamy. Stir in the tarragon and season with salt and white pepper.
Transfer the pasta to a medium baking dish and top with the remaining cheese. Bake for about 20 minutes until the cheese is melted and lightly browned. Let stand for 5 minutes before serving.
