Carrot Cavatelli with Carrot Butter Sauce

Cook Time 1 hour 30 minutes plus resting time

Serves 4

Ingredients

1kg carrots, to make 500ml carrot juice

Carrot Cavatelli

450g plain flour

220ml carrot juice

Pinch of salt

Carrot Butter Sauce

280ml carrot juice

200g butter

10ml chardonnay vinegar

¼ tsp xanthan gum

Garlic and Herb Sauce

½ bunch parsley

½ bunch coriander

½ bunch basil

3 cloves of garlic

1 green chilli

Juice of 1 lime

Pinch of salt

150ml olive oil

To Serve

Chives, finely chopped

Freshly grated pecorino

Croutons

Method

To make the cavatelli, mix together the carrot juice, a pinch of salt and flour. Knead for 5-10 minutes to form a soft dough. Cling film and refrigerate for 4-5 hours.

To make the carrot sauce, reduce the juice by a quarter. In a separate pan, melt the butter until it turns nutty brown. Cool. Whisk together carrot juice, butter, vinegar, salt and xanthan until it becomes a silky, smooth velvet sauce.

For the garlic and herb sauce, blend all the herbs, chilli, garlic, lime juice, and a pinch of salt with the olive oil.

To serve, roll the cavatelli into long noodles, then cut them into small balls. Roll these balls along a gnocchi board or the back of a fork to create the classic shape. Cook these in boiling salted water for roughly 4 minutes. Drain the cavatelli and add them to a pan with the carrot sauce, then mix. Spoon onto a plate, then spoon over the salsa, the croutons, chopped chives and shaved pecorino to finish.