It's icky weather here in the capital city today and I am to blame: I washed my truck yesterday for the first time in like a year. I spent three hours cleaning the inside and outside of my dog taxi, only to wake up to cloudy skies this morning. Sorry, Sacramentans, it is all my fault. Knock on wood, it has only barely sprinkled so far...
I was too hungry to list all the ingredients and preparations neatly, so as you can see in the photo, I messily jotted down what I threw in this batch, just in case I inhaled the whole thing before getting it down on paper.
carrots (these carrot 'chips' were on sale the other day, bonus: no peeling or slicing)
fresh ginger root
fresh Italian parsley
fresh squeezed lime juice
capers (no surprise there!)
toasted fennel seeds
sun-dried tomatoes, julienne (must get Cal Sun∙Dry, seriously. why? well, that's another post)
ks & p to taste (we always always always use kosher salt and fresh ground peppercorns)
1. Roast carrots in baking dish with thinly sliced shallots, diced peeled fresh ginger, olive oil, and ks & p, turning occasionally. I adjusted the temp a few times, but kept in the range of 375°-425°
2. Boil water and cook pasta until al dente w/ a healthy sprinkle of ks
3. In a bowl, squeeze in lime juice then add all ingredients, except toasted fennel seeds. Stir to combine.
4. When roasted veggies are brown and at desired consistency and color, remove from pan and dump in the bowl of premixed ingredients.
5. Using a slotted spoon, scoop a spoonful of pasta, drain, then add to bowl. Repeat until all pasta is removed from pasta water.
6. Sprinkle desired amount of fennel seeds into pan used to roast veggies and return to oven to toast. Meanwhile, mix everything in the bowl. NOTE: toasting only takes a quick minute or two, so don't forget about your seeds.
7. Top your dish with hot toasted fennel seeds and ENJOY.
Another NOTE: if the dish is a bit dry for your taste, just add some reserved pasta water and stir.